Spinach and ginger dumplings

Ingredients

• Spicy dressing
• 1/2 cup (125ml) chinese black vinegar
• 1 tablespoon lemon juice
• 1 teaspoon sesame oil
• 1 fresh small red chilli, sliced thinly
• 240 gram english spinach
• 227 gram canned water chestnuts, drained, chopped finely
• 2 green onions, chopped finely
• 4 centimetre piece fresh ginger (20g), grated finely
• 1 tablespoon light soy sauce
• 1 egg, beaten lightly
• 24 gow gee wrappers (230g)
• 450 gram firm tofu, sliced thickly
• 2 tablespoon vegetable oil
• 2 teaspoon sesame seeds, toasted
• 1/2 cup loosely packed fresh coriander leaves