adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Steamed spinach and mushroom dumplings
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Delightful Chinese steamed dumplings to elevate your meal.
Ingredients:
  • 3 dried shiitake mushrooms
  • 170g baby spinach
  • 62.50 ml water chestnuts, drained, chopped
  • 24.40 gm oyster sauce
  • 1 tsp sesame oil
  • 2 garlic cloves, finely chopped
  • 16 gow gee wrappers
  • Soy sauce, to serve
Instructions:
  • Place mushrooms in a heatproof bowl and cover with boiling water. Let them soak for 30 minutes until soft. Drain and finely chop, discarding the stalks.
  • Place spinach in a microwave-safe dish, cover, and microwave on HIGH for 2 to 3 minutes until wilted. Transfer to a sieve and press with the back of a large spoon to drain excess liquid. Roughly chop on a chopping board.
  • In a bowl, mix together mushrooms, spinach, water chestnuts, oyster sauce, sesame oil, and garlic. Take a wrapper and place it on a flat surface. Spoon 2 teaspoons of the mushroom mixture onto one half of the wrapper. Brush edges with cold water, fold it over to seal the filling. Press edges together and pleat to seal. Place on a tray lined with baking paper. Repeat with remaining wrappers and mushroom mixture.
  • Set up a large bamboo steamer lined with baking paper above a pot of simmering water, ensuring it doesn't touch the water. Use a metal skewer to make holes in the baking paper. Steam the dumplings in batches for 10 to 12 minutes until thoroughly cooked. Enjoy with a side of soy sauce.

Similar Recipes