Spinach, Egg, And Shiitake Dumplings
- 45m Prep Time
- 20m Cook Time
- 1h 5mReady In
These dumplings are filled with a savory mixture of spinach, eggs, shiitake mushrooms, and bean thread noodles. They can be boiled, steamed, or pan-fried and served with a soy-ginger dipping sauce.
Ingredients
- 1 Dumpling Dough
- store-bought dumpling wrappers
- Soy-Ginger Dipping Sauce
- 2 tbsp vegetable oil divided
- 2 large eggs beaten
- 2 green onions finely chopped
- 2 clove garlic minced
- 5/8 lbs fresh baby spinach roughly chopped
- 1 tbsp water
- 1 cup grated carrots
- 6 medium dried shiitake mushrooms soaked in warm water to reconstitute, finely diced
- 1 bean thread noodles soaked in warm water to reconstitute, roughly chopped
- 2 tbsp soy sauce
- Kosher salt
- 1/2 tsp sesame oil
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 22.6 mg
- Iron: 0.41 mg
- Magnesium: 8.84 mg
- Phosphorus: 21.5 mg
- Potassium: 91.3 mg
- Zinc: 0.19 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 Dumpling Dough
- store-bought dumpling wrappers
- Soy-Ginger Dipping Sauce
- 1 tbsp water
- 1 cup grated carrots
- 2 tbsp soy sauce
- Kosher salt
- 1/2 tsp sesame oil
Prepare
- 2 tbsp vegetable oil, divided
- Beat 2 large eggs
- 2 green onions, finely chopped
- Mince 2 clove garlic
- 5/8 lbs fresh baby spinach, roughly chopped
- 6 medium dried shiitake mushrooms, soaked in warm water to reconstitute, finely diced
- 1 bean thread noodles, soaked in warm water to reconstitute, roughly chopped
Let's Cook
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Step 1.
Prepare the dumpling dough according to the recipe. While the dough is resting, make the Soy-Ginger Dipping Sauce and set aside.
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Step 2.
To make the filling, preheat a wok over medium-high heat for about 1 minute. Add 1 tablespoon of the vegetable oil and heat for about 5 seconds, or until it starts to shimmer. Add the beaten eggs, gently scramble them, and cook until the curds are medium hard (not too soft or rubbery). Remove the wok from the heat, transfer the scrambled eggs to a medium bowl, and set aside. Rinse the wok and dry it completely.
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Step 3.
Return the wok to the stove and preheat over high heat for 10 seconds. Add the remaining 1 tablespoon vegetable oil, and immediately add the finely chopped green onions and minced garlic. Stir vigorously for 30 seconds to release the aromatics into the oil.
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Step 4.
Add the roughly chopped fresh baby spinach and 1 tablespoon water to the wok. Stir and toss for about 30 seconds to cook down the spinach until wilted.
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Step 5.
Add the cooked eggs, grated carrots, and finely diced rehydrated shiitake mushrooms to the wok. Stir well to combine.
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Step 6.
Add the roughly chopped rehydrated bean thread noodles and stir to combine. Reduce the heat to low. Add 2 tablespoons soy sauce and stir to combine. Stir continuously to prevent the bean thread from sticking to the wok, adjusting the heat if necessary. Add kosher salt to taste, if needed. Add ½ teaspoon sesame oil and stir once more.
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Step 7.
Remove the wok from the heat and transfer the filling to a medium heatproof bowl. Spread the filling up along the sides of the bowl to help it cool. Set aside.
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Step 8.
While the filling cools, roll out the dumpling dough and fill the wrappers with the prepared filling (see Making Dumplings).
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Step 9.
Boil, steam, or panfry the dumplings (see Cooking Dumplings), and serve with the Soy-Ginger Dipping Sauce.