Emerald Dumpling Skin

1) Blanch spinach for 10s, place in blender add just enough water to blend. Weight out 100ml.

2) Put flour mix, salt and 100ml of spinach juice in Panasonic bread maker.

3) Select DOUGH -> DUMPLING SKIN (MENU 11)-> START. (15mins kneading) Remove dough from bread maker, give it a knead to form a ball, wrap with food wrap and allow dough to rest for 15-20mins.

1) Put flour mix, salt and water in Panasonic bread maker.

2) Select DOUGH -> DUMPLING SKIN (MENU 11)-> START. (15mins kneading) Remove dough from bread maker, give it a knead to form a ball, wrap with food wrap and allow dough to rest for 15-20mins.

1) Roll white dough into a 1.5” log.

2) Roll spinach dough into a log, slightly shorter length as the white dough, then flatten it out to 3 times the size.

3) Place white dough on spinach dough, wrap and cut into 5mm piece, roll out into a wrapper, wrap filling and set a on wire rack on tray.

1) Salt diced Chinese cabbage, set a side.

2) Add ginger paste and all seasoning into minced chicken, mix until it become sticky.

3) Squeeze liquid from Chinese cabbage add into minced chicken, add spring onion and shitake mushroom, mix well, set aside until needed.

1) Place tray with dumping on lowest shelf position. Load in dish set Panasonic cubie oven STEAM MED -> SET -> Set time 15mins -> START.

2) Remove dish and serve with black vinegar + ginger & chili oil.