Steamed spinach and ginger dumplings
from: dim sum, the essential kitchen
1 TBL vegetable oil
1 TBL peeled and grated fresh ginger
3 cloves of garlic, crushed
2 bunches spinach, washed and finely chopped
1/2 tsp salt
15 wonton wrappers
Heat oil in a wok or frying pan over med heat. add ginger and garlic and stir-fry until aromatic, aboaut 1 min. add spinach and stir-fry until soft, 2-3 minutes. remove from heat and add salt. transfer mixture to bowl and allow to cool completely.
place wonton wrappers on work surface and cover with a damp kitchen towel. working with one wrapper at a time, place 2 tsp of filling in the center and brush edges of wrapper with water. gther edges together and twist to seal. cover with a damp towel and set aside. continue with remaining wrappers.
line a medium bamboo steamer with parchment paper. half fill a medium wok with water (steamer should not touch water) and bring to a boil. arrange dumplings in steamer, cover and place steamer over boiling water. steam for 10 min, adding more boiling water to wok if necessary. lift steamer off wak and carefully remove dumplings. server warm with soy sauce.
notes: instead of parchment paper, I often use lettuce leaves. you can use any kind of dipping sauce you like. I'll make two batches of filling and double the recipe, it's that good.
enjoy smileys/smile.gif
from: dim sum, the essential kitchen
1 TBL vegetable oil
1 TBL peeled and grated fresh ginger
3 cloves of garlic, crushed
2 bunches spinach, washed and finely chopped
1/2 tsp salt
15 wonton wrappers
Heat oil in a wok or frying pan over med heat. add ginger and garlic and stir-fry until aromatic, aboaut 1 min. add spinach and stir-fry until soft, 2-3 minutes. remove from heat and add salt. transfer mixture to bowl and allow to cool completely.
place wonton wrappers on work surface and cover with a damp kitchen towel. working with one wrapper at a time, place 2 tsp of filling in the center and brush edges of wrapper with water. gther edges together and twist to seal. cover with a damp towel and set aside. continue with remaining wrappers.
line a medium bamboo steamer with parchment paper. half fill a medium wok with water (steamer should not touch water) and bring to a boil. arrange dumplings in steamer, cover and place steamer over boiling water. steam for 10 min, adding more boiling water to wok if necessary. lift steamer off wak and carefully remove dumplings. server warm with soy sauce.
notes: instead of parchment paper, I often use lettuce leaves. you can use any kind of dipping sauce you like. I'll make two batches of filling and double the recipe, it's that good.
enjoy smileys/smile.gif