OK, I promise this is the last dim sum post (I seem to have made a week of it), but I HAVE saved the best for last. Spinach and cream cheese dumplings are even less work than the rest and taste twice as nice!
1 packet of chopped spinach (take out all the white stalks)
4 large garlic cloves, crushed
1,5cm piece ginger, peeled, finely grated
Half a tub of low fat cream cheese
3 tablespoon soy sauce
1 tablespoon sesame oil
A packet dumpling wrappers (can be found at most Chinese stores in the frozen section)
1. Heat the sesame oil and lightly fry the spinach with the garlic and ginger until wilted. (Do it in batches if your pan is too small.)
2. Put the spinach mixture in a blender and add the cream cheese and soy sauce. Blend until smooth. I then taste it to check if it needs more soy and let it cool in the fridge for a bit.
3. When the mixture is a bit more firm, spoon a teaspoon into center of 1 wrapper. Brush edge with water. Fold pastry over to enclose filling. Press edges to seal. Repeat with remaining mince mixture and wrappers until you have your desired quantity.
4. Bring a pot of water to the boil (make sure your steamer fits snugly on top of it) and place your dim sum in the steamer and cook for about 7-10 minutes.
5. Serve and enjoy.