Spinach, garlic chive and egg dumplings

1 bunch English spinach, trimmed, chopped and blanched
8 garlic chives, chopped
1 egg, lightly beaten
1/2 teaspoon sesame oil
2 teaspoons soy sauce
20 round gow gee wrappers
1/3 cup soy sauce, extra
1 small red chili, chopped
Small amount of vegetable and sesame oil combined

Place the spinach, chives, egg, sesame oil and soy sauce in a bowl and mix to combine.

Spoon one and a half teaspoons of the mixture onto each wrapper. Brush the edges with water, fold over to form a half moon and press to seal.

Bring a large saucepan of water to the boil. Place the dumplings in boiling water and cook for approximately 5 minutes. Remove when they float.

Toss cooked dumplings in vegetable oil and sesame oil to prevent them sticking together.

Combine the extra soy sauce and chili sauce to use as a dipping sauce.

Serve with the dumplings on a bed of steamed spinach.

Serves 4.

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