This dumpling delivers a load of Indian flavors in a teensy package. This one comes with a specific dipping sauce, but you have my support if you prefer a chutney instead.
2 lb Spinach, well washed
1 lb ground chicken or soft tofu
¼ cup coconut milk
1 tbsp garam masala (or curry powder if that’s what you have on hand)
2 tsp ground fresh ginger
2 tbsp finely sliced scallion
1 tsp kosher salt
Whole leaves of cabbage for lining steamer
Steamer, or double boiler with steamer insert
1 pkg round dumpling wrappers
Sauté spinach for about a minute with a little water (no more than ¼ cup). Work in batches if you need to. Remove from pan into a strainer or colander to drain. When cool enough, push down to remove as much liquid as possible.
Chop spinach finely, add remaining ingredients and using your (clean!) hands, mix, mix, mix.
You can do this up to 2 days ahead, and in fact is better if you can do it at least 1 day ahead to ensure flavors marry.
When ready, set up your steaming apparatus of choice and let dumplings steam for 10 -12 minutes. Remove and place on platter, garnishing with a little fresh cilantro and chili flake if you have it around. Serve immediately with Lemon Yogurt Dip.