Spinach and Egg Dumplings
When cooking dumplings, adding a pinch of salt to the boiling water helps prevent them from breaking apart.
Story
A comforting staple of Chinese home cooking, these spinach and egg dumplings boast a bright, savory filling wrapped in a soft, chewy wrapper, making them a beloved dish for family meals and casual gatherings alike.
Ingredients
spinach
800g
eggs
5 pieces
wood ear
10 slices
oil
to taste
salt
to taste
Sichuan pepper powder
to taste
thirteen-spice powder
to taste
scallion
to taste
ginger
to taste
Instructions
1
Step 1
Prepare all required ingredients
2
Step 2
Blanch the spinach
3
Step 3
After blanching, rinse with cold water, drain thoroughly and set aside
4
Step 4
Dice the wood ear mushrooms into small cubes
5
Step 5
When stir-frying the eggs, use a spoon to break them into small pieces
6
Step 6
Dice the spinach
7
Step 7
After dicing, wring out all excess water using gauze
8
Step 8
Cut all the vegetables required for the dish
9
Step 9
Chop scallion and ginger, then put them in.
10
Step 10
Start mixing the filling: add salt, Sichuan pepper powder, thirteen-spice powder, and a bit of salad oil.
11
Step 11
Mix the filling thoroughly.
12
Step 12
Start wrapping dumplings.
13
Step 13
I use pre-made dumpling wrappers.
14
Step 14
Place the filling in the center of the wrapper, pinch the opposite diagonal edges tightly, and that's all you need to do.
15
Step 15
Start cooking the dumplings: once the water comes to a boil, add a pinch of salt to prevent the dumplings from breaking apart easily. Cook until the dumplings float to the surface, then continue cooking for a short while, and they are done.
16
Step 16
Time to eat!
