Spinach and egg dumplings: a delicious and easy recipe

Ingredients for Spinach and egg dumplings

• 85 g spinach, ideally Chinese water spinach, packed

• 8 large eggs

• 37 ml skimmed milk

• 9 g kosher salt

• 30 ml vegetable oil

• 5 ml sesame oil

• 5 ml oyster sauce

• 5 ml freshly ground black pepper

• 24 boiled dumpling wrappers

How to make Spinach and egg dumplings

1. Bring a medium pot of water to the boil over high heat.

2. Add the spinach and cook for 30 seconds, until it turns a vivid green.

3. Using a slotted spoon, transfer the spinach to a bowl of ice water. Chill thoroughly, then drain.

4. Wrap the spinach in a clean cheesecloth or tea towel and wring out excess moisture. Roughly chop the spinach and set aside.

5. In a small bowl, whisk together the eggs, milk, and ¼ teaspoon of salt, then set aside.

6. Heat vegetable oil in a medium non-stick frying pan over medium-low heat until a few drops of water sizzle and evaporate.

7. Pour in the egg mixture and cook, stirring occasionally, for 4 minutes, until the eggs form fluffy curds but are still slightly runny. Remove from the heat and let cool in a medium bowl.

8. Gently fold the eggs, sesame oil, oyster sauce, remaining 1¼ teaspoons of salt, and pepper together until fully combined.

9. Fold in the spinach gently and mix until fully incorporated.

10. Bring a large pot of water to the boil.

11. Meanwhile, prepare the dumplings. Hold a wrapper in your palm and use a fork to add about 1 tablespoon of filling to the centre of the wrapper. Lightly pat down the filling with the fork to remove any air bubbles.

12. 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.

13. Pinch one end of the dumpling shut between your thumb and index finger; repeat on the other side. Cradle the dumpling in your palms, clasping the sealed edge between your thumbs and index fingers, and squeeze it shut while pushing inward. This will create the teardrop shape of the yuan bao.

14. Inspect the dumpling for any fissures that could rupture during cooking and pinch them shut. Repeat with the remaining wrappers.

15. Working in batches, add the dumplings to the pot, 6 at a time. Boil for 2 minutes on high heat, then reduce the heat to medium-high and cook for 1 minute.

16. Reduce the heat to medium and cook for a further 2 minutes. The dumplings are ready when they rise to the surface and their skins turn puffy.

17. Using a slotted spoon, gently transfer the dumplings to a plate and serve immediately.

18. Bring the water back to the 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.