Dumplings and Dessert with Heaven Leigh.
Spinach and Water Chestnut Dumplings with a South East Asian Dipping Sauce
Serves 2 - 4 (Approx. 20-30 pieces)
250g baby spinach
200g water chestnuts
2 Tbsp corn starch (plus 2 Tbsp water to dissolve the corn starch)
2 Tbsp sesame oil
1 Tbsp grated fresh ginger
2 Tbsp soy sauce
1½ tsp Chinese cooking wine
1 tsp cooking oil (I prefer an olive oil)
Salt and White pepper to taste
25 – 30 vegan dumpling wrappers
A small bowl of water (for finger dipping and wrapping of dumpling)
1 Tbsp chili sauce
1 Tbsp sesame oil
2 Tbsp kecap manis
1 Tbsp black vinegar (optional)
Garnish with fresh chopped chili, coriander and sesame (optional)
Mix soy, cooking wine, sesame oil and a pinch of pepper in a bowl and give a light mix
On a sperate bowl mix your corn flour and water.
Chop water chestnut and spinach into small pieces.
On the stove top. Add oil in a medium pan, heat for 1 minute. Add ginger, sauté for a minute. Add water chestnut, cook for 1 minute. Add baby spinach, turn up the heat. Stir in mixed sauces. Cook for another minute.
Add in corn starch mixture. Cook for 1 minute. Remove filling from heat and set aside. Allow to cool. (Heaven will prepare a bowl of chilled filling ready on the side)
Fill a small bowl with water to dip your finger in when making the dumplings
Place 1 teaspoon of filling in the centre of a wrapper.
Dip one finger in water, wet the edges and form a triangle.
Gently press out bubbles and seal the triangle. Wet one of the bottom corners of the triangle and bring the two corners together and seal.
In a large pot, bring water to a boil.
Place dumplings into the pot.
Boil for 3 – 4 minutes, or until cooked.
In a small bowl, mix in all the sauce ingredients.
Drizzle sauce and garnish on dumplings. Serve warm.
Black Sesame and Coconut Ice-cream
420ml full fat coconut cream (We used Kara Coconut Cream)
¼ cup real maple syrup
100g Japanese black sesame paste
⅛ tsp salt
⅛ tsp vanilla bean paste
Optional topping: nuts (almond or walnuts) / coconut flakes
Chill coconut cream overnight (don’t shake the can / carton) and use only the cold cream on top. Discard the water.
Combine chilled coconut cream, maple syrup, black sesame paste, salt, and vanilla paste in a high-speed blender for 1 minute (or until creamy smooth).
Pour into a freezer-safe container and smooth the surface with a spatula. Cover or wrap the container and store in the freezer. For a smooth consistency you can either stir with a spatula every 15-20 minutes to prevent ice crystals from forming or wait 1 hour then blend in your Vitamix. Put back in the freezer, wait another hour then blend again. Place your mixture back in the freezer for 3 -4 hours or until firm.
Scoop ice cream and enjoy with your choice of toppings.