Ingredients
- 2 cups flour
- ½ tsp salt
- 1 cup chopped spinach
- ½ cup chopped leeks
- ½ cup bean sprouts
- 1 onion, finely chopped
- 2 tbsp soy sauce
- 1 tsp brown sugar
- ½ tsp salt
- 1 tbsp sesame oil
Dipping sauce:
- 2 parts Shoyu soy sauce
- 1 part Chinese old vinegar
- 6 spring onions, finely chopped
- ginger, finely sliced into sticks
- optional: chilli
Method
- Sift flour with salt and add about 1 cup water to make a nice, silky dough.
- Knead well, cover with a cloth.
- Mix the rest of the ingredients together in a bowl.
- Knead dough again and break into walnut sized balls.
- Flatten and roll into a thin pancake. Put 1 tbsp of filling on half of the pancake. Wet edge with water, fold over and press together.
- Place in a steamer on high heat for 10 mins, or boil in water for 10 mins.
- Can also be deep fried in hot oil until golden.
- Serve dipped in a mix of vinegar and soy sauce (see above).
Recipe by Hui Ming