Egg, Mushroom and Spinach Boiled Dumplings

Steps

1. Make the dough first: stir the salt into the flour in a bowl, then add the measured room-temperature water gradually, mixing until shaggy. Knead 5 minutes until smooth, cover and rest 30 minutes while you make the dip and filling.
2. Make the dip: stir together 25 g (about five-eighths) of the low-sodium soy sauce, half of the ginger, half of the toasted sesame oil and the cider vinegar. Set aside.
3. Heat one-third of the canola oil in a large pot over medium heat. Add the eggs and scramble into small soft curds until set and cooked to 160°F (71°C). Transfer to a large bowl and chop finely.
4. Add the remaining two-thirds of the canola oil to the pot over medium-high heat. Cook the mushrooms 6–8 minutes until browned and their liquid has evaporated. Add the garlic and the remaining half of the ginger and cook 30 seconds.
5. Add the spinach to the pot and stir until wilted and any liquid cooks off, about 2 minutes. Add to the bowl with the eggs.
6. Stir the carrot, green onion, the remaining 15 g of low-sodium soy sauce, the remaining half of the toasted sesame oil and the black pepper into the egg mixture. Let the filling cool. Wipe out the pot.
7. Roll the dough into a log, cut into 32 pieces and roll each into a thin 3½-inch round, keeping the rest covered.
8. Place a heaping teaspoon of filling in each wrapper, fold into a half-moon and pinch the edges firmly to seal, pleating if you like.
9. Fill the pot with plenty of fresh tap water for boiling (separate from the measured dough water) and bring to a boil. Add half the dumplings, stir gently, and cook 4–5 minutes until they float and the wrappers are tender. Lift out and repeat with the remaining half.
10. Serve the dumplings hot with the soy ginger dip.