Japanese Teigtaschen

Ingredients

• 2 Spring Onions
• a handful spinach
• Salt
• 60 g bamboo shoots (canned)
• 250 g chestnuts (pre-cooked)
• 1 tbsp freshly grated ginger
• 1 tbsp coconut cream
• 2 tbsp oyster sauce
• 1 egg
• pepper (ground)
• 20 sheets wan-tan dough
• 2 tbsp peanut oil

Instructions

1. 1.

   Wash, trim and slice the spring onions into rings. Wash, trim and briefly blanch the spinach in salted water. Shock, squeeze out excess moisture and roughly chop. Combine with spring onions, drained bamboo shoots, chestnuts, ginger, coconut cream, oyster sauce, and egg in a blender and puree finely. Season with salt and pepper.

2. 2.

   Place about 1 tbsp of filling on each dough sheet, brush edges with water, fold into half-moons, and press edges firmly together. Boil dumplings in salted water for about 5 minutes. Remove, drain well, and fry both sides in hot peanut oil in a wok for 1–2 minutes until golden brown.

3. 3.

   Serve with soy sauce to taste.