Vegetable Dumplings | Donna Hay

Ingredients

• 2 teaspoons sesame oil
• 1 tablespoon finely grated ginger
• 1 clove garlic, crushed
• 3 green onions (scallions), finely chopped
• 1 cup (40g/1½ oz) finely shredded English spinach leaves
• 1 cup (50g/1¾ oz) finely shredded kale leaves
• 1 cup (120g/4¼ oz) frozen peas, thawed
• ¼ cup (50g/1¾ oz) finely chopped water chestnuts
• 100g (3½ oz) firm silken tofu, finely chopped
• 2 tablespoons chopped coriander (cilantro) leaves
• ½ teaspoon sea salt flakes
• 30 gow gee or wonton wrappers (275g/9¾ oz)
• 1 tablespoon extra virgin olive oil
• ⅓ cup (80ml/2¾ fl oz) water
• steamed gai lan (Chinese broccoli), to serve
• toasted sesame seeds, to serve
• chilli sauce and soy sauce or coconut aminos, to serve