Baby spinach and garlic chive dumplings

Name: Baby spinach and garlic chive dumplings recipe
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 22 dumplings
Ingredients: 22 wonton wrappers (from Asian food shops and selected supermarkets); Baby coriander, to serve; Crispy chilli in oil (optional – from Asian food shops), to serve; Thinly sliced red chilli (optional), to serve; 50g dried rice vermicelli; 200g baby spinach leaves; 20.00 ml sunflower oil; 2 bunches garlic chives (from good grocers and Asian food shops), chopped; 1 garlic clove, finely chopped; 40.00 ml vegetarian oyster sauce (also called vegetarian stir-fry sauce – from Asian food shops); 2 tsp soy sauce; Pinch of ground white pepper; 1 1/2 tsp salt flakes; 1 tsp caster sugar; 40.00 ml sesame oil; 80ml soy sauce; 40.00 ml Chinese black (chinkiang) vinegar (from Asian food shops); 20.00 ml caster sugar; 20.00 ml water

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40m

25m

22 dumplings

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by Andrew McConnell

Chef, restaurateur and delicious. contributor

Nov 01, 2017

Prepare your own vegetarian dumpling feast with these flavour-packed wontons.

22 wonton wrappers (from Asian food shops and selected supermarkets)
Baby coriander, to serve
Crispy chilli in oil (optional – from Asian food shops), to serve
Thinly sliced red chilli (optional), to serve

Filling

50g dried rice vermicelli
200g baby spinach leaves
1 tbs sunflower oil
2 bunches garlic chives (from good grocers and Asian food shops), chopped
1 garlic clove, finely chopped
2 tbs vegetarian oyster sauce (also called vegetarian stir-fry sauce – from Asian food shops)
2 tsp soy sauce
Pinch of ground white pepper
1 1/2 tsp salt flakes
1 tsp caster sugar
2 tbs sesame oil

Dipping sauce

1/3 cup (80ml) soy sauce
2 tbs Chinese black (chinkiang) vinegar (from Asian food shops)
1 tbs caster sugar
1 tbs water

Method

1.

For the sauce, place all ingredients in a bowl and stir until sugar dissolves. Set aside. (Sauce can be made up to 2 weeks ahead and stored, covered and chilled.)
2.

For the filling, cook vermicelli in a saucepan of boiling water for 15 minutes or until broken down. Drain and set aside. Meanwhile, blanch spinach in a saucepan of boiling water for 2 minutes. Drain and refresh in a bowl of iced water. When cool, drain and squeeze out excess water.
3.

Heat sunflower oil in a frypan over high heat. Add chives and cook, stirring occasionally, for 2 minutes or until softened. Transfer to a bowl and stand for 5 minutes to cool slightly. Add spinach, vermicelli, 1 1/2 tsp salt flakes and remaining filling ingredients to cooled chives and stir until combined.
4.

Place 1 tsp filling in the centre of a wonton wrapper. Brush wonton edges with water, then fold in half to enclose filling and form a triangle. Press to seal edges, then bring the 2 corners of the long side together and press to make a parcel. Place on a tray lined with baking paper and cover with damp paper towel.
5.

Repeat with remaining wrappers and filling to make 22 dumplings. (Dumplings can be made up to 1 day ahead and stored, chilled, covered with damp paper towel and plastic wrap.)
6.

To cook dumplings, bring a large saucepan of water to the boil. In batches, add dumplings and cook for 3 minutes or until cooked through. Remove with a slotted spoon.
7.

Scatter dumplings with baby coriander, chilli and crispy chilli in oil, if using. Serve with dipping sauce.