SPINACH AND MUSHROOM DUMPLINGS

Makes about 60 dumplings

 

1 pkg (50 g) mung bean vermicelli

2 bunches (about 12 oz each) blanched and drained spinach

6 oz fresh shiitake mushrooms

1 tablespoon vegetable oil

1 tablespoon soy sauce

2 teaspoon dry sherry

1/2 teaspoon granulated sugar

2 eggs

1 tablespoon sesame oil

3/4 teaspoon salt

Pinch white pepper

2 tablespoons pine nuts, lightly toasted (optional)

60 thick round dumpling wrappers (jiaozi)

 

    

In heatproof bowl, cover bean threads with about 2 cups boiling water; soak for 10 minutes. Drain. With scissors, cut into 1-inch lengths and place in large bowl.

 

Squeeze moisture out of spinach; chop finely. Add to bean threads.

 

Remove shiitake stems and discard; dice caps. In small skillet, heat oil over medium-high heat; sauté mushrooms until lightly browned. Add soy sauce, sherry and sugar; sauté until no liquid remains. Scrape into separate bowl; let cool.

 

Beat together eggs, sesame oil, 1/4 teaspoon of the salt and pepper. Heat 8-inch non-stick or cast-iron skillet over medium heat; cook half of the egg mixture until egg is set. Slide onto plate. Repeat with remaining egg mixture. Roll up egg sheets; cut into shreds and chop. Add egg shreds, mushroom mixture, pine nuts (if using) and remaining salt to spinach mixture; mix well.

To Wrap Dumplings:

With finger, wet edge of wrapper with water. Place about 2 rounded teaspoons of filling in centre. Fold wrapper over and pinch edge together. Pleat edge, pinching to secure. Place dumplings on cornstarch dusted tray and cover with tea towel.

 

To Cook Dumplings:

Boiled – Drop dumplings into boiling water; return to boil. Add 1-1/2 cups cold water. When water returns to boil, dumplings are cooked. Remove with slotted spoon.

 

Panfried – Add 2 tablespoons of vegetable oil to non-stick skillet. Add enough dumplings to fit snugly without touching. Heat over medium-high heat until oil sizzles; pour in ¼ cup water. Cover and cook until water is evaporated and spattering stops. Uncover and cook, if necessary, until bottoms are golden.

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