Print Recipe

Beef mince and spinach dumplings

Ingredients

For the dumplings:

  • 1 pack dumpling skins
  • 500 lean beef mince
  • 2 cups spinach wilted and drained of liquid
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 tsp dried corriander
  • 1/2 tsp cumin
  • salt and pepper to taste

For the dipping sauce (optional)

  • 1/4 terriaki sauce
  • 1/4 cup rice wine vinegar
  • 1 tsp brown sugar
  • water to adjust strength

Instructions

For the dumplings:

  • Set up your skins and a small finger bowl of water
  • Mix together all other ingredients by hand until well incorporated
  • Take about a 1/2 a teasoon full of filling and place it in the midde of the skin
  • Wet the pastry all around the edge and fold over
  • Pinch the skins shut
  • Set up your steamer (I used a bamboo steamer over boiling water)
  • Make sure the dumplings are not touching and steam until tender.

For the dipping sauce (optional)

  • Mix all the ingredients except over a very low heat until the brown sugar is dissolved.
  • Add water a litte at time until you get the right balance of flavour, rememer it's a dipping sauce the flavour needs to be strong.