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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Cheesy mustard chicken

4 chicken breasts
30g butter
2/3 cup sour cream
1/3 cup white wine
1T wholegrain mustard
1/3 cup romano cheese, grated
8 small mushrooms, sliced
8 small spinach leaves

Pan fry chicken in butter. Push aside, add cream, wine, cheese and stir until smooth. Move chicken into sauce, top with mushrooms and spinach, cover pan, simmer gently 1-2 min.

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Stuffed capsicums

1 cup quinoa, rinsed well several times
3 T olive oil
1 bunch scallions, including 2 inches of the greens, thinly sliced into rounds
2 jalapeno chiles, finely diced, seeded (or for a less spicy alternative, Anaheims)
1 garlic clove, finely chopped
1 teaspoon ground cumin
2 cups, more or less, fresh or frozen corn kernels (from 3 ears of corn)
½ pound spinach leaves
½ cup chopped corriander
¼ lb feta cheese, cut into small cubes
4 yellow, orange, or red capsicums

Cook quinoa in 2 cups water until the grains are tender, about 15 minutes.

Warm half the oil in a wide skillet. Add the scallions and chiles, cook over medium heat for about 2 minutes, then add the garlic, cumin, corn and spinach, along with 2 tablespoons of water. When the spinach is wilted, add the corriander, quinoa, and feta. Toss everything together, taste for salt, and season with pepper.

Slice the capsicums in half lengthwise without removing the tops or stems, then cut out the membranes and seeds. Simmer until tender to the touch of a knife but not overly soft, 4 to 5 minutes, and remove. Fill with quinoa mix and put in a large baking dish.

Drizzle the rest of the oil over the capsicums and bake at 400 degrees F until heated through, 20 to 30 minutes, then switch the heat to broil and brown the tops. Serve hot, warm, or at room temperature.

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