Preparing the fillings
1. Blanch spinach, before transferring them to an ice bath.
2. Squeeze, then chop.
3. Sauté ginger and shiitake mushrooms.
4. Add shaoxing wine and light soy, then sauté until fragrant.
5. In a bowl, add the pork and vegetable fillings.
6. Crack an egg into the bowl, add ginger juice, sugar, light soy, shaoxing wine, oyster sauce, and white pepper.
7. Mix the ingredients.
Assembling the dumplings
1. Overlap 2 quarter pieces of rice paper.
2. Spoon pork filling onto the rice paper.
3. Wrap and pleat the dumpling.
4. Arrange in a bamboo steamer.
5. Repeat until all the dumplings are made.
6. Steam for 12 - 15 minutes.
7. Serve hot.
We recommend serving them alongside finely sliced ginger and Chinkiang vinegar dip.
Recipe by Chef Autumn.
