|Source||Recipe from Ben Wang, Co-op Member|
|Prep time||1 hour|
|Cooking time||30 minutes|
|Total time||1 hour, 30 minutes|
Tasty corn- and spinach-filled Chinese dumplings. Read more over on our blog, Serving Up Vermont.
Making the Filling
Soak the bean thread for 20 minutes, then soak with warm water to soften. Finely chop the bean thread (a food processor can be useful for this step).
Bring a pot of water to boil and parboil the spinach. Remove the spinach quickly and squeeze out excess water.
In a large bowl, mix together the spinach, bean thread, corn, sesame oil, and soy sauce.
Use the white, round dumpling wrappers sold at Thai Phat Market on North St. They are sold frozen, and must be thawed overnight in the refrigerator. Or you can use wonton wrappers (square-shaped) sold at City Market and snip the corners to make them rounded.
Place a spoonful of filling in the center of a wrapper. With a wet finger, dampen the outside edges of the wrapper and then gently fold in half, pressing the top edge together. Bring the two sides up to crimp and seal the package. Use an extra dab of water on dry surfaces if necessary. For a more detailed tutorial, visit this website.
Bring a large pot of water to a boil with 1 tsp. salt and 1/2 tsp. baking soda. Gently place the dumplings in the pot.
When the water boils again, put in a cold cup of water. When the water boils a third time, put in another cold cup of water. When the water boils one more time, the dumplings are ready! Remove with a slotted spoon, or use a colander.
Dipping Sauce for Serving
Serve with soy sauce mixed with a smaller quantity of toasted sesame oil and an even smaller quantity of vinegar. Easy additional ingredients include minced garlic and hot sauce.