Monday, February 14, 2011

Vegetarian Spinach Dumplings

Dumpling skin make with fresh spinach juice! the balanced puree not wasted as can be used to cook porridge for my girl :D

  • 200gm cabbage
  • 4 dried shitake mushroom, softened
  • 100gm enoki mushroom, chopped finely
  • 100gm bamboo shoots, chopped finely
  • 3 cloves garlic, chopped
  • 2 tsp light soya sauce
  • 2 tbsp oyster sauce
  • dash of pepper
  • cornstarch water
for skin :
  • 150gm wheat starch, 澄粉
  • 75gm rice flour
  • pinch of salt
  • 300ml spinach juice (process 300gm blanched spinach with 1.5 cup water, strained to get juice)
  1. Blanch cabbage in boiling water for 1 min. Drain away water. Chopped finely.
  2. Heat 3 tbsp spoon oil in wok, add garlic & mushroom, fry till fragrant. Add cabbage, bamboo shoots & enoki mushroom and seasoning. Stir in cornstarch water to thicken the mixture. Cool down before use.
  3. Sift wheat starch, rice flour & salt together. Bring water to boil. pour into the flour mixture. Stir quickly using a wooden spoon till a dough is formed.
  4. Transfer dough onto a floured surface. Knead until smooth & pliable. (be careful as the dough is hot!) Cover the dough and rest for 10mins.
  5. On a floured surface, cut the dough into 3 pieces. Using a rolling pin, flatten each piece as thinly as possible and cut into rounds using a cutter.
  6. Fill each wrapper with some filling. Seal the edge by pinching the sides together.
  7. Place dumplings on a well greased steaming tray. Steam on high heat for 10mins. Remove and brush dumplings with sesame oil.
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