Warragal Green Dumplings

Place the Flour in a bowl and make a ‘well’ in the centre. Gradually add Hot Water and knead dough, on a lightly floured surface, until the dough comes together. Cover and rest for 20 mins.

Meanwhile, to make filling, heat combined Oils in a large fry pan, over a medium to high heat.

Add Leeks and saut., until tender. Add Garlic and Ginger, then cook for 1 min. Add Spinach, Warragal Greens, and Water Chestnuts, then toss for 1 min, or until the Greens are wilted. Remove pan from heat, set aside and allow mixture to cool and dry.

Roll dough to a thickness of 1mm. Using a 12cm round cutter, cut 20 rounds. Place 1 tsp of filling in centre of each round. Brush the edge with a little Water, then fold over to enclose the filling. Use your fingertips to pleat the edge 4 - 5 times.

Place on a plate. Repeat with remaining mixture and dough rounds. Steam the dumplings for 8-10 mins or until cooked through.

For the dipping sauce, combine Sesame Seeds, Spring Onion, Eschalots and MAGGI^® Seasoning in a small bowl, then stir until well combined.

Serve dumplings with the MAGGI^® Seasoning dipping sauce, garnish with toasted Sesame Seeds and thinly sliced Shallots.