Spinach and water chestnut dumplings

Instructions

1. Combine the soy sauce, cooking wine, sesame oil and a pinch of pepper in a bowl.
   
2. Heat the oil in a large non–stick frying pan over medium heat. Add the ginger and stir for 1 minute or until fragrant, then add the water chestnut and stir for another minute. Add the spinach, increase the heat to high and stir until wilted. Add the combined sauces and cook for another minute. Add the cornflour mixture and cook for another minute or until thickened. Remove from the heat and set aside to cool.
   
3. To assemble the dumplings, fill a small bowl with water for dipping your finger into. Place 1 teaspoon of filling in the centre of a wrapper. Dip one finger in water, wet the edges and fold over to form a triangle. Gently press out and bubbles and seal the triangle. Wet one of the bottom corners of the triangle and bring the two corners together and seal. Repeat with the remaining wrappers and filling.
   
4. Bring a large saucepan of water to the boil. Add the dumplings in batches and simmer until they float to the top. Remove with a slotted spoon, place in a shallow serving bowl, drizzle with light soy sauce and serve scattered with chilli and coriander leaves.