Spinach Pork Dumplings 菠菜猪肉饺子

Being in low carb diet, we hardly eat dumplings nowadays. i make a batch of pork dumplings, around 20 pcs, to keep its freshness, i kept it in the freezer because we only eat 4 dumplings per meal. Just to keep it around the carbs that we need daily. The dumplings can be eaten with soup, steam or pan fried. It is very easy and simple to add into the meals when you are running short of time to make other complicated dishes.

Spinach Pork Dumplings 菠菜猪肉饺子

Ingredients: Ground pork – 300g Spinach Dumpling wrap – 20 pcs Marinate the pork with the below seasoning (overnight) Garlic (mince) – 1 tbsp Duck fat – 1 tbsp Ginger (mince) – 1 tbsp Light soy sauce – 1 1/2 tbsp Black Pepper – 1 tsp Sesame Oil – 1 tsp Sesame seeds – 1 tsp

Steps to make Spinach Pork Dumplings 菠菜猪肉饺子

  1. De-froze the spinach dumpling wraps at room temperature for easy usage
  2. Scoop a 1 tbsp of ground pork put on top of the spinach dumpling wrap
  3. Wrap the pork as per the photo shown
  4. Remarks: use a damp cloth to cover the unused wraps to prevent dryness

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