Try this Kingfish with Chilli-Soy Dressing. Yum! Even yummier with Château d'Estoublon Rouge (Organic) 2018
Find it in Pop Up Wine's fabulous range of Red Wine.
Thank you to #donnahaymagazine for this fantastic recipe!
News
What’s For Dinner Tonight? Sticky Beef Ribs with Salted Black Beans & Château d'Estoublon Rouge
Posted by Market - Pop Up Wine on
What’s For Dinner Tonight? Grilled Mushroom and Beef Burger & Glenlofty GO Shiraz
Posted by Market - Pop Up Wine on
Try this Grilled Mushroom and Beef Burger. Yum! Even yummier with Glenlofty GO Shiraz
Find it in Pop Up Wine's fabulous range of Shiraz.
Thank you to #donnahaymagazine for this fantastic recipe!
What’s For Dinner Tonight? Kingfish with Chilli-Soy Dressing & Man O' War Ironclad Bordeaux Blend 2019
Posted by Market - Pop Up Wine on
Try this Kingfish with Chilli-Soy Dressing. Yum! Even yummier with Man O' War Ironclad Bordeaux Blend 2019.
Find it in Pop Up Wine's fabulous range of Red Wine.
Thank you to #donnahaymagazine for this fantastic recipe!
What’s For Dinner Tonight? Roasted Capsicum and Sundried Tomato Pesto Pasta & Rocca delle Macie Chianti Classico Riserva Famiglia Zingarelli
Posted by Market - Pop Up Wine on
Try this Roasted Capsicum and Sundried Tomato Pesto Pasta. Yum! Even yummier with Rocca delle Macie Chianti Classico Riserva Famiglia Zingarelli
Find it in Pop Up Wine's fabulous range of Red Wine.
Thank you to #donnahaymagazine for this fantastic recipe!
What’s For Dinner Tonight? Chinese New Year Vegetable Dumplings & Plantagenet Wyjup Collection Shiraz
Posted by Shainna Estareja on
If you’re looking to celebrate the Year of the Dragon with festive foods, we have the perfect recipe and wine pairings for your Chinese New Year meals.
Try this Chinese New Year Vegetable Dumplings. Yum! Even yummier with Plantagenet Wyjup Collection Shiraz
Find it in Pop Up Wine's fabulous range of Shiraz.
Thank you to #donnahaymagazine for this fantastic recipe!
INGREDIENTS
- 2 TEASPOONS SESAME OIL
- 1 TABLESPOON FINELY GRATED GINGER
- 1 CLOVE GARLIC, CRUSHED
- 3 GREEN ONIONS (SCALLIONS), FINELY CHOPPED
- 1 CUP (40G/1½ OZ) FINELY SHREDDED ENGLISH SPINACH LEAVES
- 1 CUP (50G/1¾ OZ) FINELY SHREDDED KALE LEAVES
- 1 CUP (120G/4¼ OZ) FROZEN PEAS, THAWED
- ¼ CUP (50G/1¾ OZ) FINELY CHOPPED WATER CHESTNUTS
- 100G (3½ OZ) FIRM SILKEN TOFU, FINELY CHOPPED
- 2 TABLESPOONS CHOPPED CORIANDER (CILANTRO) LEAVES
- ½ TEASPOON SEA SALT FLAKES
- 30 GOW GEE OR WONTON WRAPPERS (275G/9¾ OZ)
- 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
- ⅓ CUP (80ML/2¾ FL OZ) WATER
- STEAMED GAI LAN (CHINESE BROCCOLI), TO SERVE
- TOASTED SESAME SEEDS, TO SERVE
- CHILLI SAUCE AND SOY SAUCE OR COCONUT AMINOS, TO SERVE
METHOD
- Heat a large non-stick frying pan over medium-high heat. Add the sesame oil, ginger, garlic and onion and cook, stirring, for 1 minute. Add the spinach and kale and cook for 2 minutes or until wilted. Place the peas in a medium bowl and lightly crush with a fork. Add the peas, chestnuts, tofu, coriander and salt to the pan and stir until combined. Remove from the heat.
- Arrange the gow gee wrappers on a clean surface. Place 1 heaped teaspoon of the mixture in the centre of each wrapper. Brush the edges of the wrappers with a little water, fold to enclose and pinch to seal.
- Heat 2 teaspoons of the olive oil in a medium non-stick frying pan over medium heat. Add half the dumplings, flat-side down, and cook for 3 minutes. Add 2 tablespoons of the water, cover with a tight-fitting lid and simmer for 3 minutes. Uncover and cook for a further 3–4 minutes or until the water evaporates and the dumplings are golden and crispy. Repeat with the remaining oil, dumplings and water. Divide the dumplings and greens between serving plates and sprinkle with sesame seeds. Serve with chilli and soy sauce. Makes 30