Water Spinach (Kangkong) Dumpling

Ever tried water spinach and tuna in a dumpling? Here is a step-by-step guide to an entirely new dumpling eating experience! 

You may also watch the a 7-minute video about it on my youtube channel: Kaena's Cuisina

Video title: Water Spinach (Kangkong) Dumpling

Ingredients:

For the dough:

- 2 cups all-purpose flour 

- pinch of salt

- 170g (3/4 cup) water spinach juice

For the filling:

- 1 onion (minced)

- 1/2 carrot (minced)

- waters spinach (kangkong) leaves (chopped)

- small canned tuna flakes

- salt and pepper

- 1 tbsp oyster sauce

Procedure in making the dough:

1. Blanch the water spinach for 10 seconds.

2. Blend the water spinach with 170g of water.

3. On a bowl, add 2 cups of all-purpose flour and a pinch of salt.

4. Slowly pour and mix the 3/4 cup of the water spinach juice.

5. Knead the dough until it feels tacky and elastic.

6. Set the dough aside for 30 minutes.

Procedure when cooking the filling:

7. Use the canned tuna's oil to sautee the onion, carrot and water spinach.

8. Add salt and pepper.

9. Add the tuna and mix well.

10. Add the oyster sauce and let it boil for a minute. Then set aside.

Making the dumpling:

10. Roll the dough into a long strip.

11. Cut it into pieces. 

12. Drizzle with flour to prevent them from sticking.

13. Flatten the dough. 

14. Add just enough amount of filling.

15. Seal the dough.

Cooking the dumpling:

16. Add salt to a boiling water to prevent dumplings from sticking.

17. Put the dumplings in the water to cook.

18. Dumplings are ready when they are floating.

19. Remove them from the water and serve!

Enjoy!