Spinach Oriental Mikado F1

A unique Asian variety, which is slow to bolt and is highly productive growing multiple side shoots. The large, pointed and softly textured leaves can be harvested as baby leaves or left to mature. Steam or sauté in sesame oil for an easy side dish.

CAN BE USED IN:

STEAM – STIR FRY – SALAD – SAUTE

SOWING DIRECTIONS

When
Autumn and Winter, Spring too in cool districts.
Where
Part shade, in fertile soil or pots.
How Sow
12mm (½in) in rows 30cm (12in) apart.
Care
Grow rapidly with plenty of water and fertiliser.
Harvest
As you need.
Sow:
-Spring
Harvest:
As you need.
Soil type:
-compost

Availability: In stock

$4.90

Spinach and Spring Onion Dumplings

Ingredients

  • 50g spinach leaves, chopped
  • 4 fresh mushrooms, finely diced
  • 2 garlic cloves, crushed
  • 1 teaspoon fresh ginger, grated
  • 2 tbsp spring onion, chopped. Plus extra to garnish
  • 250g pork mince 
  • 30 gow gee wrappers
  • Grape seed oil
  • 2 tbs oyster sauce
  • 1 egg, lightly beaten
  • 1/3 cup soy sauce
  • 1 red chilli, seeded, finely sliced

Instructions

  1. Panfry the mushrooms in oil for 3 minutes. Add garlic and ginger and cook for 1 minute. Add spinach and spring onion. Cook, tossing, for 3 minutes till wilted. Remove from heat and transfer to a bowl to cool.
  2. Make the dipping sauce by combining soy sauce, oyster sauce and chilli in a bowl.
  3. Once the spinach mixture has cooled add the mince, oyster sauce and egg stirring to combine. Then season with salt and pepper.
  4. Spoon small amount of mince into each gow gee wrapper, brush edge lightly with water then fold and press edges together to seal.
  5. Heat 2 tbsp oil in a large flat frying-pan over a medium heat. Add the dumplings flat-side down and turn the heat to high. Fry dumplings until the bottoms turn crisp and golden.
  6. Add 1/4 cup of water to the pan and quickly cover with lid. Once water is evaporated, reduce heat and cook for 2 minutes
  7. Serve with dipping sauce and sprinkled with chopped spring onion.