Everyday recipes

Steamed spinach & shitake dumplings

Steamed spinach & shitake dumplings

Serving size: Serves 2
Cuisine type: Chinese
Cooking time: Less than 60 minutes
Course: Entree

Steamed spinach & shitake dumplings
INGREDIENTS

1 tablespoon vegetable oil
1 garlic clove, crushed
2 teaspoons freshly grated ginger
150g shitake mushrooms, trimmed, finely chopped
1 bunch English spinach (about 400g), trimmed, finely shredded
½cup sliced water chestnuts, finely chopped
2 tablespoons freshly chopped garlic chives
½teaspoon caster sugar
30 gow gee or wonton wrappers

SOY CHILLI DIPPING SAUCE
1/3 cup light soy sauce
2 tablespoons Chinese black vinegar
1 teaspoon freshly grated ginger
1 small red chilli, deseeded, thinly sliced
2 teaspoons caster sugar
METHOD

  1. Heat oil in a large wok or frying pan on high. Stir-fry garlic and ginger for 30 seconds. Add mushrooms and stir-fry for 1-2 minutes. Then stir-fry spinach and water chestnuts for 2-3 minutes until spinach wilts. Stir in chives and sugar. Season to taste. Remove from heat and let cool.
  2. Working with a few wrappers at a time, place a heaped teaspoon of mushroom mixture in the middle of each wrapper. Brush edges with water. Fold wrapper around filling, joining edges in the middle.
  3. Line a steamer basket with baking paper. Half fill wok or base of steamer with water (make sure the steamer is not touching the water) and bring to the boil. Place wontons in batches in the steamer, cover tightly and steam for 6-7 minutes until translucent.
  4. SOY CHILLI DIPPING SAUCE. Place all ingredients in a bowl and stir to dissolve the sugar. Serve with wontons.


More delicious recipes in this week's Woman's Day, on sale August 24, 2009.

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