Kimchi, spinach and ricotta dumplings
I’ve always adored the soursweet tang of pickles and sauerkraut, long before we all discovered their links to great gut health. Even as a child, I loved little pickled onions from a jar (although I’m not entirely sure of their implications for gut health). In more recent times, Australia has discovered the joy of kimchi. I was so excited when I got the opportunity to open a restaurant in Korea. I flew out there one January, into the freezing cold, and ate bags of hot dumplings filled with new flavours and textures. This recipe is based on Korean kimchi mandu, but using the Western favourite, ricotta. It is a strangesounding combination that really works. This recipe makes a good big batch of dumplings — you can freeze them, filled but uncooked, for up to 1 month.
Dashi
70g kombu
30g bonito flakes
Dumplings
2 large bunches spinach, stalks trimmed 250g kimchi, drained, chopped
2 spring onions, chopped
60g fresh ricotta, gently crumbled 44 wonton wrappers
1 egg, lightly beaten
To serve chilli oil
Method
For the dashi
Combine the kombu and 1.25 litres of water in a saucepan. Simmer, partially covered, over low heat for 20 minutes, then add the bonito flakes and simmer for a further 5 minutes. Leave to cool, then strain.
To make the dumplings
Put the spinach in a large heatproof bowl and cover with boiling water. Leave for 30 seconds, then drain and plunge into iced water. Leave for 30 seconds, then drain and squeeze out all the water. Weigh out 80g of the spinach. Chop and separate it so it doesn’t clump.
Gently mix the spinach with the kimchi, spring onions and ricotta, without breaking up the ricotta too much.
Working with a few at a time, lay the wonton wrappers on a work surface and brush a little beaten egg around the edges. Place 1 heaped teaspoon of filling in the centre of each. Fold in half, removing any air pockets, and seal the edges by pinching together with your fingers.
Reheat the dashi in a pan and poach the dumplings in batches for 2 minutes. Lift out with a slotted spoon. Serve with a spoonful of dashi and a little chilli oil.