Spinach is blanched and seasoned with garlic, tahini and sesame seeds. The whole family will have fun making these dumplings by bundling the sesame seasoned spinach in wonton wrappers. This recipe comes to us from Cate of Tribeca Yummy Mummy.
Blanche the spinach for one minute by submerging it in boiling water and drain in a colander. Once most of the water has drained off, chop the spinach well. Set aside.
In a saucepan, heat the oils over medium heat. Add the garlic and sauté, stirring, for a minute or until garlic starts to become fragrant. Stir in the chopped spinach, season with salt and black pepper to taste, and cook 1-2 minutes, or until a lot of the water evaporates and the flavors meld. Remove to a bowl and cool till just warm or to room temperature.
Add the tahini to the spinach mixture and sprinkle in the sesame seeds. Stir and taste for seasoning.
Together: Assemble the dumplings by setting out a little bowl of water and a dinner plate for each dumpling maker. Place your wonton wrapper on the dinner plate. Place a small spoonful of the spinach mixture and a smaller spoonful of the ricotta cheese in the middle of the wonton wrapper.
Together: Trace the perimeter of the dumpling with a finger dipped in water. The water will act as the glue that seals the dumplings. Begin to fold the dumpling so that the filling is completely sealed. Once a dumpling is made, place it on a platter to be steamed.
To steam the dumplings bring a large pot with an inch and a half of water to a boil. Prepare a colander with a thin coat of oil to prevent sticking and place the colander in the large pot. Place one layer of dumplings in the colander. Top with a layer of parchment paper, leaving some room around the edges so that the steam can reach the top layer. Place another layer of dumplings on the parchment. Cover the pan with a tight fitting lid and steam for 4-6 minutes. Repeat steps until you are out of spinach and wonton wrappers.