spinach and ricotta dumplings

helencoetzee.com (46 of 60)

Photography by Helen Coetzee

Recipe and styling by Sydney food stylist Jane Collins 

We love foodies at our place, and we love long lunches at Bungan on the balcony.  Mind you  while they start at lunchtime, they seem to linger longer and longer, hanging into the evenings and beyond, and we eat more and more food to fill in the time. We always have a tribe of testers and tasters and before you can say yum- a recipe is sorted and the favourite sauce is nominated. I love how food and conversation can bring the oddest bunch of people together and they can be happy in  the therapy that is food.

I first fell in love with dumplings when working at a Sydney modern Australia Fusion restaurant- they combined Asian techniques  and recipes with modern Australian flare and flavours. The chefs taught me how to master these dumplings and I really enjoy create different flavours and sauces.

My two favourite sauces are black vinegar and chilli , and the classic tomato concasse.

Try these dumplings out , you will soon be experimenting yourself.

 

 

Spinach and ricotta dumplings

Makes 30

Prep time- 20 minutes

Cooking time – 15 minutes

 

2Tbsps vegetable oil

1 onion, finely chopped

2 cloves garlic, crushed

1 bunch /200g   English spinach, trimmed

½ cup  firm ricotta cheese

Sea Salt & cracked pepper

275g packet / 30 gow gee pastry wrappers

 

 

 Soy & Black vinegar dressing

2 Tbsps soy sauce

1 Tbsp  Black vinegar

2 tsp sesame oil

1 tsp caster sugar

1 red chilli, halved

 

 

1Heat 1 tablespoon of oil in a large non stick frypan over medium high heat. Cook onions for 1-2 minutes, add garlic cook and stir for 30 seconds.

2 Chop spinach, wash and drain well. Add to pan and cook for 1 minute, till wilted but still bright green. Remove from heat and cool completely for 10 minutes. Add ricotta to cooled spinach mixture, season with salt and pepper and stir to combine.

3 Arrange wrappers on work bench. Working with about 5-6 at a time. Lightly wet edge of one side of each wrapper.

helencoetzee.com (28 of 60) Place a heaped teaspoon of spinach mixture on one side of each wrapper. Fold wrapper in half to enclose filling and make a half moon shape. Pleat edge to seal.

helencoetzee.com (29 of 60)

4 Heat remaining oil a large non stick frypan over medium heat, in a circular fashion.

pork dumpling raw 2Pour approx ½  cup water down the side of the pan and place the lid on the saucepan. Cook for 4-5 minutes till pastry is softened and water has evaporated.  Remove lid and gently ease each dumpling from surface so it doesn’t stick.  Reduce heat to medium and cook for 8-10 minutes more till bases are golden brown.

Serve with  Soy & black vinegar sauce.

 

 

To make Black vinegar sauce-Combine all ingredients in a small bowl.

 Sizzle sub I also serve these dumpling with my tomato concasse. See archives for  concasse recipe. If you don’t have black vinegar use white vinegar, it will just have a milder taste .

Sizzle tip-  you can steam the dumplings in a bamboo steamer  and not brown the base.

 

steamed pork dumplings

I really feel like these today …. its cold and raining and I have been on the computer all morning… these are really simple to make  as long as you don’t have to run out and get any ingredients. I cook Asian all the time, so have these condiments in my pantry.  I also love the gow gee wrappers that the mince is wrapped in and often have them in my fridge. If they start to get  close to the “use by date”, I throw them in the freezer, and that way I always have some on hand.

 Freeze made ahead  Pot stickers in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator before cooking. Not a pork fan use chicken  mince  instead, or try adding a few chopped prawns to the pork mixture. I sometime fry these dumplings. juts heat a frypan with some vegetable oil over high heat and once they have cooled down a little form steaming, toss them in a pan fry on one side. This gives a wonderful crunch, but also leaves a couple of sides that are still silky soft from steaming.

image

Photo credit goes to Omid  photography http://omid.com.au

Styling  and recipe credit Sydney Food stylist Jane Collins http://janecollins.com.au

Steamed Pork Dumplings

 

makes approx 30

Prep 25 minutes

cook  10-15 minutes

300g pork mince

2 cloves garlic, crushed

2 green onions, ( the long green ones )
thinly sliced

1 Tbsp grated ginger

1 Tbsp oyster sauce

2 Tbsp soy sauce, plus extra, to serve

1 tsp sesame oil

1 Tbsp caster sugar

1 x 275g pkt round gow gee wrappers( approx 30 wrappers )

1 tsp sesame seeds, toasted to serve

1 red chilli, sliced to serve

Torn basil & coriander  leaves to serve

Dipping sauce-

1/4 cup soy sauce

1 Tbsp vegetable oil

1 Tbsp white vinegar

2 tsp caster sugar

1 tsp sesame oil

1 Combine mince, garlic, onions, ginger, sauces, sesame oil, and sugar in a bowl.
Arrange wrappers on work bench. Working with about 5-6 wrappers  at a time . Lightly wet edge of one side of each wrapper. Place a heaped teaspoon of mince mixture on
one side of each wrapper. Fold wrapper in half to enclose filling and make a half moon shape. Pleat edge to seal. ( if the pleating is too fiddly for you , just fold them over and secure as a half moon shape, they will still taste the same. You can work on your pleating… a good skill to master and impressive if you like to cook dumplings. )

pork dumpling- raw

 

2 Heat a large wok or wide mouthed saucepan( one that will fit your steamer basket over)  to high and fill with water, when  water is boiling, place dumplings in a steamer basket, on a layer of baking paper,( you can stack them
if you have a couple )  steam for 7-8 minutes till cooked through. Repeat with remaining dumplings.

4 To make Dipping Sauce: Combine all ingredients in a small bowl. Serve dumplings with dipping sauce, topped with extra shallots, herbs ,chilli and extra sesame seeds.

 

Sizzle tip-  I also love to eat these steamed , but fried on one side. Heat 1 Tbsp vegetable oil in a  large non stick frypan, over high heat,  add dumplings into pan in a circular fashion. Add 1/2 cup water and place lid on saucepan,  reduce heat to medium and cook for 7-8 minutes, remove lid and once all the water has evaporated, cook the dumplings  for a minute or so more till golden on one side. Serve with dipping sauce. pork dumplings fried