Spinach, garlic chive and egg dumplings
1/12/2009
Serves 4
Ingredients
| 400 g | Spinach, trimmed, chopped and blanched |
| 8 | Garlic chives, chopped |
| 1 | Egg, lightly beaten |
| ½ tsp | Sesame oil |
| 2 tsp | Soy sauce |
| 20 | Won ton wrappers |
| ¼ cup | Soy sauce, to serve |
| 1 | Red chilli, chopped |
Directions
- Place the spinach, chives, egg, sesame oil and soy sauce in a bowl and mix well to combine.
- Place 1 1/2 teaspoons of the mixture on to a wrapper. Brush the edges with water and fold in half to form a triangle; press to seal. Bring two triangle points to the middle and pinch together. Repeat with remaining mixture and wrappers.
- Place the dumplings in a bamboo steamer over a saucepan of simmering water. Steam for 5 minutes or until cooked through. Combine the extra soy sauce and chilli, and serve with the dumplings.
Tip: To prevent the dumplings from sticking to the base of the steamer, lightly grease or line with a circle of non-stick baking paper.
Wine Match
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