So this "Kan Cheong Spider" (me) starts thinking of foods that may help increase his appetite.
I am thinking of sour dishes since he can't handle spice.

The Hot and sour soup came to mind. Doesn't hurt to make dumplings, as well as these two, are great together.

I wanted to use up the spinach in the fridge, so I make 2 variations.
One mainly just minced meat (I am using pork here) and the other, meat and spinach.

Of course, you may substitute spinach with chopped cabbage, chopped onion, chopped carrots or chopped water chestnut.
Really, it's your call.

Don't need to fret about making dough and rolling out the skin, just head to the supermarkets or the wet market (the bean sprouts stall)  and ask for dumplings skin (the white version, not wanton skin)
and you are ready to wrap.

These dumplings are a meal on its own with carbs, protein and veg. I suggest you make more and freeze them for lazy days.


You will need:(for dumplings)
500gm of minced pork (30% fat, 70% lean)
1 tablespoon ginger (minced)
1 clove garlic (minced)
3 tablespoon soy sauce
2 teaspoon white pepper
1 teaspoon of sugar
2 tablespoon of oil
1 tablespoon of sesame oil
200gm of blanched spinach

Dipping sauce:
shredded young ginger
Zheng Jiang vinegar

Methods:
1. Mixed well all the above ingredients and divided it into 2 portions.


2. Add the spinach to one portion of seasoned minced meat.


3. Start wrapping - dampen the edges of each skin with a little water. Then place a little less than a tablespoon of filling in the middle.


4. There are several ways to do the wrapping, but the easiest way for 1st timers is to fold the skin into half and sealed.
5. Or do the fan style which is to pinch the skin in half at one point in the middle and then fold the skins over twice on each side. (practice make perfect!)

Minced pork dumpling

Minced pork with spinach dumplings

6.  To boil: Bring to boil a large pot of water and add in the dumplings. They will float to the top and look transparent when cooked. (frozen ones will take longer time slightly)



7. Served with shredded ginger and "Zheng Chiang" (black) vinegar

Cooks' Note:
1. The dumplings skin if left out in the open for too long, the edges will start to dry out. If that happens, wrap them in the damp towel and put them in a sealed plastic bag for a couple of hours to soften back up.
You can freeze any un-used dumpling skin in a zip-lock bag for later.



2. If you plan to freeze the dumplings for later, place them on baking sheet lined with parchment paper, making sure that none of the dumplings are touching (each other)

3. You may substitute pork with chicken or beef.

4. You may substitute spinach with chopped cabbage

5. You add chopped water chest nut or chopped carrots to the meat for added crunch.

6."Kan Cheong spider" is a Singaporean term used to describe a person who is always anxious and constantly on their toes. Nobody knows why spiders are "Kan Cheong" but chasing time and timelines are indeed what much Singaporean are familiar with.

7. Eat this with hot and sour soup!