|30 ml||vegetable oil|
|250 ml||baby spinach|
|130 g||pork mince|
|5 ml||garlic — cloves, minced|
|5 ml||fresh ginger — grated|
|2.5 ml||red pepper — flakes|
|salt and freshly ground black pepper|
|28||dumpling or wonton wrappers|
|30 ml||soy sauce|
|30 ml||vinegar — rice|
|5 ml||sesame oil|
|2||spring onions — thinly sliced (green parts only)|
1 Dumplings In a large pan, heat 15ml
(1T) oil over medium-high heat.
Cook the spinach until wilted, about 2
Drain, squeeze dry and coarsely chop.
Set aside and let it cool completely.
2 In a medium bowl, mix together the pork,
garlic, ginger, red pepper flakes and cornflour.
Stir in the chopped spinach.
Season with salt and pepper.
3 Sprinkle flour on a baking sheet and arrange
the dumpling wrappers on top.
4 Spoon 5ml (1t) of the filling in the centre
of each wrapper.
One by one, brush the edges of the
wrappers with a bit of water.
Fold them in half and gently pinch the
Cover them with moist paper towels while working
so they don’t dry out.
Transfer the dumplings to a baking paper-lined
5 Heat the remaining oil in a large pan over
Place half the dumplings in the pan and
sear until nicely browned, about 1 minute.
Tip the dumplings on to their sides and add
125ml (½c) water.
Cover with a lid and let the dumplings
steam until the pan is dry, about 3-4 minutes.
Transfer to a plate and cook the remaining
6 Dipping sauce
In a small bowl, whisk together the soy
sauce, rice vinegar and sesame oil.
7 To serve
Garnish with the green onions and serve
with dipping sauce.