I would love to say that this is an heirloom family recipe, but actually I just came up with it when my kids were toddlers because they wouldn’t eat spinach. The dumplings were so good, however, that I never went back to making them with the more traditional cabbage. The chili crisp is worth seeking out, as the dipping sauce is very addictive.
1 T. peanut or olive oil
1 bag of spinach
1 bunch scallions, chopped into 1-inch lengths
1 egg
1 lb ground pork
2 T. soy sauce
1 T. Shaoxing wine (available at Tran’s World Market in Hadley)
1 T. sesame oil
1 t. sugar
black pepper
2 packages round white dumpling wrappers (available at Tran’s in the freezer; you can buy the yellow wrappers, but the white ones are thicker and more satisfying)
Heat oil over medium heat. When hot, saute scallions until tender, then add spinach and cook until just wilted.
Dump spinach mixture into bowl of a food processor and add egg. Process until finely chopped. (Alternatively, you can chop the cooked mixture by hand. Reserve the egg, and add it in the next step.)
Put ground pork in a large bowl and add the spinach egg mixture, plus all remaining ingredients. Stir with a wooden spoon until uniform.
To fold dumplings: Place about two teaspoons of filling in the middle of a wrapper. You don’t want to overfill it or you will have trouble sealing the edges. Wet your finger in a bowl of warm water, and moisten the perimeter of the wrapper. Fold the wrapper in half, over the filling, matching the edges, and press together to seal.
To cook: Heat a large pot of water to boiling. Drop dumplings into the water (I usually do about 20 at a time), and stir a few times to keep them from sticking to the bottom.
Wait until the water comes to a boil again, then add a cup of cold water. Repeat this process twice.
Remove dumplings with a slotted spoon. Serve with soy sauce and sesame oil, black vinegar, or try the dipping sauce below.
1 t. sugar
1 T. boiling water
2 T. soy sauce
1 t. rice vinegar
1 t. sesame oil
1 -2 t. chili crisp (available at Tran’s in a red Laoganma jar in the condiments aisle; not to be confused with Laoganma’s black beans in chili oil!)
1-2 cloves minced garlic
In a small bowl, dissolve the sugar in the hot water. Stir in all other ingredients. Serve with dumplings or potstickers.