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Spinach and Mushrooms with Cheese Dumplings

cheese dumplings atop cooked spinach, mushrooms and carrots

Ingredients

Scale

24 wonton wrappers

12 cubes cheese (about 1/2 inch each) – can use any medium to hard cheese

1 teaspoon light sesame oil

1 to 1 1/2 teaspoons chopped garlic

1 1/4 cups thinly sliced carrots

1/3 cup chopped green onions

4 ounces mushroom caps, sliced (can use shitake, Portobello, button or a mixture)

6 cups fresh spinach leaves

3 tablespoons soy sauce, divided

1 teaspoon toasted sesame seeds

Instructions

  1. First, make the dumplings: Place 1 wonton wrapper on work surface. Place a second wrapper on top, at a 1/4 turn, to make a star pattern. Put 1 cheese cube in the middle: two wonton wrappers with a cube of cheese on top Moisten wontons all around cheese with water and fold up, bringing edges together and pressing to seal just above the cheese. The edges should look sort of ruffled, like a paper bag that has been gathered in the middle: wrapped cheese dumplings Repeat with remaining wrappers and cheese.
  2. Bring 2 quarts water to a boil, add half of dumplings and cook, boiling, for 1 minute. Remove with a slotted spoon and set aside. Repeat with second half of dumplings.
  3. For the mushrooms and spinach: Coat a large nonstick skillet with grapeseed oil spray, add sesame oil and heat over medium-high heat until hot. Add garlic, carrots and green onions and sauté for 2 minutes. Add mushrooms and sauté until tender. Stir in spinach, cover and cook 1 to 2 minutes or until spinach wilts. Toss with 1 tablespoon of the soy sauce, remove from heat and keep warm.
  4. In the same skillet, arrange dumplings in a single layer. Combine remaining 2 tablespoons soy sauce with 3 tablespoons water and pour over top. Bring to a boil, reduce heat to medium-high and cook, uncovered, turning the dumpling periodically to cook on all sides. Cook until most all of the liquid has evaporated, around 2 to 3 minutes.
  5. Spoon spinach mixture onto individual dinner plates, top with dumplings and sprinkle with sesame seeds.

© A Well-Seasoned Kitchen ®