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Spinach Dumpling Soup

Saturday, December 5, 2009

 

 

 

“ Where is the spinach? ”, you asked. Haha, they are right in front of you. Every mouthful of the dumplings are surrounded by it. You’ve guess right, the dumpling skin is made up of spinach puree and flour combined together to form the skin dough.

I had discovered this cooking method while browsing the internet a while back and they pricked my curiosity, i had never known that such things exist. While knowing about coloured dumpling skin, it never occurred to me that they were made from vegetables puree. Hahaha, i am lacking in my knowledge.

 

                  
  

Needless to say, my hands started itching again and i succumbed to the temptation. After everything that needed doing is done, i had my pot of cooked spinach dumpling soup. Biting into the dumpling, i detect only a very slight hint of spinach in it. I have to say i expect a more intense flavour. Anyway, it’s still tasty to me and it’s a terrific idea to make people eat their greens without their knowing it. Hehe.

  Photobucket  

 

Spinach Dumpling Soup

 

Ingredients:

Skin:

100 g                      spinach puree

80 g                         plain flour

Fillings :

150 g                       pork mince

1 tbsp                      spring onion, chopped

2 tsp                         ginger, chopped finely

1 tbsp                      light soy sauce

1 tbsp                      sugar

1 tsp                         sesame oil

1 tsp                         corn flour

Soup:

800 ml                    water

1                                egg, light beaten

salt to taste

some chopped spring onion and fried shallots to garnish

 

Method:

1.    Put spinach and 40 ml of water in blender and pulse to make puree. Strain over sieve to  

        remove excess water. Mixture should be lumpy.

2.    Mix with flour to make dough. Let rest for 1/2 hr.

3.    Mix ingredients for filling together and let rest 15 minutes.

4.    Divide flour dough into 15-18 portions and roll into balls. On lightly floured surface, flatten

        dough balls into circles to make dumpling skins.

5.    Divide meat mixture into equal portions as dough balls. Fill dumpling skins with meat fillings

        and fold into half circle and press on edges to seal. Continue until finished and set aside.

6.    Put water into pot and bring to boil.

7.    With water boiling drop in dumpling one by one and cook 5 minutes, stirring occasionally

        to prevent dumplings sticking together. Once dumplings is floating on the water, add in

        beaten egg in thin stream while stirring in a circle. Lastly, add in salt to taste.

8.    Off heat, and ladle into soup bowl. Garnish with chopped spring onion, shallots and serve hot.

 

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