Pork dumplings

1 Dumplings In a large pan, heat 15ml
(1T) oil over medium-high heat.

Cook the spinach until wilted, about 2
minutes.

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
edges together.

Cover them with moist paper towels while working
so they don’t dry out.

Transfer the dumplings to a baking paper-lined
baking sheet.

5 Heat the remaining oil in a large pan over
medium-high heat.

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
dumplings.

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.