Preparation time is 30minutes
Cook time is 20minutes
Total time is 50minutes
Serve is for 15 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
15
- 1 cup baby spinach leaves
- 2/3 cup water, boiling
- 2 cups plain flour (plus extra to dust)
- 2tablespoons sesame oil
- 2centimeters piece ginger, finely grated
- 2 cloves garlic, crushed
- 100grams Swiss brown mushrooms, finely chopped
- 2 spring onions, finely chopped (plus 1 extra sliced to serve)
- 3 cups baby spinach leaves
- 2tablespoons soy sauce
- 2tablespoons chilli oil (to serve)
- 1teaspoons sesame seeds, toasted (to serve)
Nutrition per serving
422kJ / 101Cal
422 Kilojoules or 101 Calories
5% of daily energy intake*
Protein
4.9grams
Fat
3.9grams
Carbs
13.3grams
Sugars
0.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Discover the joy of making dumplings with this recipe for veggie-packed dumplings. If you don't have a bamboo steamer, you can boil the dumplings instead.
Method
Step 1 of 7
Process spinach with boiling water in a food processor until smooth.
Step 2 of 7
Place flour in a medium bowl. Add 2/3 cup green water. Use chopsticks or a flat-bladed knife to stir until a crumbly dough forms.
Step 3 of 7
Knead dough on a lightly floured surface for 5 minutes or until smooth. Rest dough under an upturned bowl for 10 minutes.
Step 4 of 7
Divide dough into three portions. On a lightly floured surface, roll out dough portions as thinly as possible, dusting with flour as needed. Using a 10cm round cutter, cut circles from dough, re-rolling scraps. Repeat with remaining dough portions.
Step 5 of 7
Heat sesame oil in a large frying pan over medium heat. Cook ginger and garlic, stirring, for 1 minute or until fragrant. Add mushroom, onion and spinach, then cook, stirring, for 5 minutes or until softened. Add soy, then cook for 2 minutes or until liquid has been absorbed. Set aside to cool completely.
Step 6 of 7
Place 2 tsp spinach mixture in centre of 1 wrapper. Wet border of wrapper with a little water. Gather edges, working in one direction around wrapper edge. Pinch near top to enclose filling. Repeat with remaining spinach mixture and wrappers.
Step 7 of 7
Steam dumplings, in batches, in a baking paper-lined bamboo steamer for 7 minutes or until wrappers are tender. Serve topped with extra onion, chilli oil and sesame seeds.
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