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The Cook Up with Adam Liaw

Dumplings and Dessert with Heaven Leigh.

Bodhi owner and plant-based entrepreneur, Heaven Leigh recently appeared as a guest on the SBS series The Cook Up with Adam Liaw. Here she shares two delicious recipes for you to try at home.

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)


  1. Mix soy, cooking wine, sesame oil and a pinch of pepper in a bowl and give a light mix

  2. On a sperate bowl mix your corn flour and water.

  3. Chop water chestnut and spinach into small pieces.

  4. 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.

  5. 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)

  6. Fill a small bowl with water to dip your finger in when making the dumplings

  7. Place 1 teaspoon of filling in the centre of a wrapper.

  8. Dip one finger in water, wet the edges and form a triangle.

  9. 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.

  10. In a large pot, bring water to a boil.

  11. Place dumplings into the pot.

  12. Boil for 3 – 4 minutes, or until cooked.

  13. In a small bowl, mix in all the sauce ingredients.

  14. 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


  1. Chill coconut cream overnight (don’t shake the can / carton) and use only the cold cream on top. Discard the water.

  2. 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).

  3. 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.

  4. Scoop ice cream and enjoy with your choice of toppings.


For more recipes, head to Heaven Leigh's website and folllow her on Instagram and Facebook.


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