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

Ingredient

• 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)
  

Method

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.