Steamed spinach & shitake dumplings

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.

Also in the mag this week:

True life

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• Budget meal planner: Rogan josh meatballs for $9.80
  
• Reader recipe: Coffee & hazelnut slice by Rita Jefferies, Erina, NSW.