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Recipe: #14280

September 14, 2014

Categories: Appetizers,

"To eat with #recipe14279 They freeze very well."

Original is 10 servings


  • Serving Size: 1 (145.8 g)
  • Calories 248.6
  • Total Fat - 5.8 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 30.8 mg
  • Sodium - 688 mg
  • Total Carbohydrate - 33.9 g
  • Dietary Fiber - 3.8 g
  • Sugars - 3.6 g
  • Protein - 16.1 g
  • Calcium - 65 mg
  • Iron - 3.2 mg
  • Vitamin C - 12.5 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Heat the oil over medium high heat in a large saucepan. When hot add the spinach and cover the pan. Lower the heat and cook for 2 minutes or until wilted. Remove the spinach from the pan and drain off any excess liquid. When cool chop finely and set aside.

Step 2

In a large bowl, mix the ground pork, onion, soy sauce, sesame oil, scallions, cilantro and ginger root; add the chopped spinach.

Step 3

Place about 2 teaspoons of the stuffing in the center of the wrapper. Moisten the edges with cold water, then fold them over the filling to make a half moon shape.

Step 4

Bring a large pot of water to boil. cook dumpling in batches until they rise to the surface and float. Add a 1/2 a cup of cold water and cook until dumplings rise again. (Adding the cold water slows the cooking, so the dough does not break, allowing enough time for the filling to be thoroughly cooked).

Step 5

Remove dumplings from water and place 6 dumplings on each serving plate.

Step 6

Heat the Asian Ancho Chile Sauce and pour 3 Tbs over each serving. Serve any remaining sauce on the side.


No special items needed.

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