Spinach, garlic chive and egg dumplings
|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|
- 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.
This dish is best matched with
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