GREEN DUMPLINGS WITH SOY CHILLI DIPPING SAUCE

Prep time 30 mins Cooking time 15 mins Serves 4

INGREDIENTS

300g spinach, trimmed

125g gai lan (Chinese broccoli) leaves 1 cup fresh finely-chopped garlic chives 2 tbsp soy sauce

2 clove garlic, grated finely

1 ½ tbsp finely grated fresh ginger

2 tsp sesame oil

240g round gow gee wrappers

FOR SOY CHILLI DIPPING SAUCE, MIX TOGETHER:

4 tbsp soy sauce

2 tbsp chinese black vinegar

1 tsp caster (superfine) sugar

1 tsp sesame oil

1 tsp chilli oil

1 green onion (scallion), sliced thinly

METHOD

Boil, steam or microwave spinach and gai lan until tender; drain. Rinse under cold water; drain. Squeeze out excess water; chop finely.

Combine spinach, gai lan, chives, sauce, garlic, ginger and oil in a medium bowl. Place 2 teaspoons of mixture in the centre of a gow gee wrapper. Wet edge of wrapper with fingers; fold in half and press edges together to seal. Repeat with remaining wrappers and mixture.

Cook dumplings, in batches, in a large saucepan of boiling water, for 2 mins, or until they float and are just tender. Drain. Serve dumplings with dipping sauce.