Spinach Dumplings with Various Fillings
Ingredients
- 250g plain flour (plus extra for dusting)
- 125g water
- 50g chopped fresh or frozen spinach (optional, or 25ml extra water)
- 1/4 teaspoon salt
- Choice of filling: spinach, assorted veggies (e.g., sweetcorn, peas, edamame, broccoli), prawns, chicken, etc.
Preparation
Defrost spinach in the microwave, mix with water, bring to a boil, cook until spinach is fully done, and blend into a puree.
Add 150ml of the boiled spinach-water mixture to the flour and salt, and mix thoroughly.
Once the mixture has cooled a bit, use your hands to form a dough.
Knead the dough well, and let it rest for 1 hour or freeze for later use.
After an hour, divide the dough into about 30 small balls.
Roll each ball into a flat circle, approximately 7cm in diameter.
Fill each circle with a choice of filling and pinch-pleat press to seal.
Steam the dumplings until cooked or pan-fry and steam like gyoza.
Serve with dumpling dipping sauce.
