BaByliss Cuisinart COOKFRESH STM1000E Handbuch Seite 25

SPINACH & GINGER DUMPLINGS
- 240g spinach
- 227g canned water chestnuts, drained and finely chopped (140g drained)
- 4 spring onions, finely chopped
- 4cm piece of fresh ginger, finely grated
- 1 tbsp tamari or soy sauce
- 1 egg, lightly beaten
- 24 dumpling wrappers
- Groundnut oil for oiling tray
1. Place the spinach in a colander and pour over boiling water. Refresh under cold running water and
drain. When cool enough to handle, squeeze excess water from the spinach and chop finely.
2. Combine the spinach, water chestnuts, spring onions, ginger, tamari and the beaten egg into a
bowl.
3. Lay out the dumpling wrappers and place 2 teaspoons of the mixture in the centre of each wrapper.
Brush the edges of the dumpling wrappers with water. Bring the sides up to join in the centre,
rather like a pasty. Pleat the edge to seal.
4. Split the dumplings into two batches. Lightly grease the steaming tray with the groundnut oil and
steam the first batch for 10 minutes.
5. Re-set the timer to 10 minutes and steam the second batch of dumplings. Serve with your favourite
dipping sauce.
INGREDIENTS (Makes 24 dumplings)
METHOD
23