Spinach and Egg Dumplings

Ingredients for Spinach and Egg Dumplings

• 90g spinach (ideally Chinese water spinach

• about 2 cups packed)

• 8 large eggs

• 2 1/2 tablespoons skimmed milk

• 1 1/2 teaspoons kosher salt

• 2 tablespoons vegetable oil

• 1 teaspoon sesame oil

• 1 teaspoon oyster sauce

• 1 teaspoon freshly ground black pepper

• 24 Boiled Dumpling Wrappers

Bring a medium pot of water to a boil over high heat. Add the spinach and cook for 30 seconds, until it turns a vivid green, then, using a slotted spoon, transfer it to a bowl of ice water. Chill thoroughly and drain. Wrap the spinach in a clean cheesecloth or tea towel to wring out excess moisture, then roughly chop it and set it aside.

In a small bowl, whisk together the eggs, milk, and 1/4 teaspoons of the salt and set aside. In a medium nonstick skillet, heat the vegetable oil over medium-low heat until a few drops of water added to the pan sizzle and evaporate. Pour in the egg mixture and cook, stirring occasionally, for 4 minutes, just until the eggs form fluffy curds but have not fully set; they should still be slightly runny. Remove from the heat and let cool in a medium bowl.

Use your hands to gently fold the eggs, sesame oil, oyster sauce, remaining 1 1/4 teaspoons of salt, and pepper together until fully combined. Gently fold in the spinach and mix until fully incorporated.

Bring a large pot of water to a boil. Meanwhile, make the dumplings. Holding a wrapper in your palm, use a fork to add about 1 tablespoon of the filling to the centre of the wrapper, then lightly pat down the filling with the fork to get rid of any air bubbles.

Fold the dumpling into the round yuan bao shape: Cradle the wrapper in your hands and fold the edge closest to you over the filling. Lightly squeeze the dumpling to push out any air bubbles. Clasp one end of the dumpling between your thumb and index finger to pinch it shut; repeat on the other side of the dumpling. Cradle the dumpling in your palms, clasping the sealed edge between your thumbs and index fingers, and squeeze it shut while pushing inward, making sure to squeeze out any air bubbles. The dumpling's belly should form a teardrop shape between your thumbs, which will create the yuan bao shape. Inspect the dumpling for any fissures that could rupture during cooking and pinch them shut. Repeat with the rest of the wrappers.

Working in batches, add the dumplings to the pot, 6 at a time. Boil for 2 minutes on high, then reduce the heat to medium-high and cook for 1 minute, then reduce the heat again to medium and cook for 2 more minutes. The dumplings are ready a minute or so after they rise to the surface; their skins will turn puffy. Using a slotted spoon, gently transfer the dumplings to a plate and serve immediately. Bring the water back to a boil over high heat and repeat with the remaining dumplings.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.