Vege Maca Potstickers

(MAKES 30)

250gm frozen spinach, thawed and finely chopped

100gm Rainforest Foods natural macadamias, roughly chopped 

4 shiitakes (soften in boiling water or use the canned ones)

2 green shallots, finely chopped

3tbs roughly chopped bamboo shoots

4tbs roughly chopped water chestnuts

2tbs garlic chives, finely chopped

1 thumb ginger, finely grated

2 green shallots, finely chopped

2 coriander stalks, finely chopped

2tbs oyster sauce

1ts sesame oil

1ts honey

2tbs corn flour

1 pack of round wonton or gow gee wrappers

Method

Combine all ingredients and allow to marinate for an hour, refrigerated. 

To make the dumplings, simply heap a small teaspoon of mix to one side of a wrapper, leaving at least 1cm space at the edge. 

Fold the wrapper over and press to edges to seal.

To cook the dumplings, heat 1tbs of oil on med heat and arrange the dumplings snuggly in the pan.

Add 1c water and simmer covered for 15mins.

Turn out when the skin is tender and the base is crispy.

Serve with black vinegar, soy and chilli. 

Uncooked dumplings can be stored in the freezer and cooked from frozen.