itsu crispy’chilli oil 100g
650 kcal
yours and ours
dumpling spanakopita
you will need
- 10–12 frozen dumpling wrappers
- 200g minced pork [or your favourite mince]
- 50g finely chopped cabbage
- 4 spring onions, finely chopped
- 1 garlic clove, minced
- ½ thumb-sized piece of ginger, minced
- 1 tbsp soy sauce
- 1 tbsp mirin or shaoxing wine
- ½ tbsp sesame oil
- 1 tbsp itsu teriyaki cooking'sauce
- pinch of black pepper
- fresh coriander [to garnish]
- sesame seeds [to garnish]
- itsu crispy'chilli oil, to serve
let's get cooking
step 1
Add the mince, cabbage, spring onions, garlic, ginger, soy sauce, mirin, sesame oil, itsu teriyaki cooking'sauce and black pepper to a bowl. Stir until the mixture is well combined.
step 2
Spoon the filling into a sandwich bag and snip off one corner to make a piping bag.
step 3
Overlap 5–6 dumpling wrappers in a line and pipe the filling along the middle. Brush the edges with water, fold the top and bottom over the filling, then roll into one long strip. Be gentle as the wrappers are delicate.
step 4
Carefully coil the log into a spiral, tucking the end underneath. Repeat with the remaining wrappers, then wrap the second spiral around the first to make one larger coil. Secure with a cocktail stick if needed.
step 5
Heat a little oil in a frying pan over a medium-high heat. Add the dumpling spiral and cook for 2 minutes until the base starts to colour. Pour in 50ml water, cover with a lid and steam for 10 minutes.
step 6
Remove the lid and cook for another 5 minutes until the bottom is crisp and golden.
step 7
Finish with fresh coriander, sesame seeds and a generous drizzle of itsu crispy'chilli oil.
Rolling your dumplings into one crispy spiral is a fun twist on the classic fold. Crunchy underneath, juicy in the middle and finished with plenty of itsu crispy'chilli oil for a little heat, this dish is full of rich umami flavour.