SPINACH AND EGG DUMPLINGS

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Spinach and Egg Dumplings image

Recipe for homemade vegetarian dumplings filled with spinach and eggs.

Provided by Helen You

Categories     Lunar New Year     Spinach     Egg     Vegetarian

Yield Makes 24 dumplings

Number Of Ingredients 9

3 ounces spinach (ideally Chinese water spinach; about 2 cups packed)
8 large eggs
2½ tablespoons skim milk
1½ 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

Steps:

  • 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 ¼ teaspoon 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 1¼ 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 center 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.

Celebrities Official
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I can't wait to try this recipe!


TARIQUI ISLAM HEMEL
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These are the perfect dumplings to serve at a party.


Sorayah
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I'm not a big fan of spinach, but I actually really liked these dumplings.


Jamal Almasri
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I would definitely recommend this recipe to others.


Mason Abner
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These dumplings are a great way to use up leftover spinach.


Anarud Mahato
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I'm definitely going to be making these dumplings again.


rajkumar alamin (Rajkumar alamin)
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The sauce is so creamy and delicious.


Tina Dukhi
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I love the texture of these dumplings. They're so light and fluffy.


robert garcia
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These are the best dumplings I've ever had!


janet suuk
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I've made these dumplings a few times now, and they're always a hit. They're so easy to make, and they're always delicious.


Jubayer Miha
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I wasn't sure how these dumplings would turn out, but I was pleasantly surprised. They're really good, and they're a great way to use up leftover spinach.


Soyan Sarkhar
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These dumplings were a little bit more work than I was expecting, but they were definitely worth it. They're so delicious!


Johncy V cheriyan
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I love the combination of spinach and eggs in these dumplings. They're so light and fluffy, and they make a great addition to any soup or stew.


TKLG 43
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These dumplings were so easy to make, and they turned out great! I served them with a simple tomato sauce, and they were a hit with my family.


Mj Jewel Bai
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I'm not a huge fan of spinach, but I thought this recipe was really good. The dumplings were very flavorful, and the sauce was creamy and delicious.


robbo Cvilla
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My family loved this recipe! The dumplings were light and fluffy, and the spinach added a nice pop of color and flavor. The sauce was also very good, and it paired perfectly with the dumplings.