Name: Spinach Dumpling Filling (菠菜饺子馅)
Yield: Makes enough for 60 dumplings
Cuisine: Chinese
Ingredients: 10 ounces (280 g) fresh spinach, finely chopped, mixed with ¼ teaspoon salt, or the spinach left over from making Spinach Dumpling Skins; 1 teaspoon salt; 1 tablespoon vegetable oil; ½ teaspoon Sichuan peppercorns; 3 tablespoons (45 ml) toasted sesame oil; 1 green onion, trimmed and finely chopped; ½ carrot, peeled and sliced lengthwise into ½-inch (12 mm) thick strips, about 2 ounces (60 g); 2 ounces (60 g) fried tofu, finely chopped; 1-inch (2.5 cm) piece fresh ginger, peeled and finely chopped; 2 ounces (60 g) rice vermicelli noodles, soaked in hot water for 5 minutes, drained, and coarsely chopped; 4 Shanghai baby bok choy, root ends removed, about 3 ounces (90 g); ¼ teaspoon white pepper powder; 1 egg

Preparation info

Makes enough for
60
dumplings

Difficulty
Easy

Appears in

Xi'an Famous Foods

By Jason Wang

Published 2020

About

Ingredients

½ carrot, peeled and sliced lengthwise into ½-inch (12 mm) thick strips, about 2 ounces (60 g)
1 green onion, trimmed and finely chopped
3 tab

Method

Prep a bowl of ice water. Bring a medium pot of water to a boil over medium heat and add the carrot. Cook for about 5 minutes, then immediately remove the carrot to the bowl of ice water to shock them and stop the cooking process. Meanwhile, marinate the green onion in the sesame oil for 5 minutes.

Add the bok choy to the boiling water and cook for about 1 minute, then remove and add to

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Ingredients

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