Steamed Spinach and Ginger Dumplings

  • Active Time 25m
  • Total Time 25m

Makes 15


  • 1 tablespoon vegetable oil
  • 1 tablespoon peeled and grated fresh ginger
  • 3 cloves garlic, crushed
  • 2 bunches spinach, washed and finely chopped
  • 1/2 teaspoon salt
  • 15 wonton wrappers


Heat oil in a wok or frying pan over medium heat. Add ginger and garlic, and stir-fry until aromatic, about 1 minute. Add spinach and stir-fry until soft, 2-3 minutes. Remove from heat and add salt. Transfer mixture to bowl and allow to cool completely.

Place wonton wrappers on work surface and cover with a damp kitchen towel. Working with one wrapper at a time, place 2 teaspoons of filling in the center and brush edges of wrapper with water. Gather edges together and twist to seal. Cover with a damp kitchen towel and set aside. Repeat with remaining wrappers.

Line a medium bamboo steamer with parchment paper (baking paper). Half fill a medium wok with water (steamer should not touch water) and bring to a boil. Arrange dumplings in steamer, cover and place steamer over boiling water. Steam for 10 minutes, adding more boiling water to wok when necessary. Lift steamer off wok and carefully remove dumplings. Serve warm with soy sauce.

Recipe reprinted by permission of Periplus. All rights reserved.

RecID 1497

nutrition information per serving

137 calories; 4g total fat; 3mg cholesterol; 519mg sodium; 21g carbohydrates; 3g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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