Spinach, egg, and shiitake dumplings from Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More (page 73) by Hsiao-Ching Chou

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Soy-ginger dipping sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • h0lly on April 12, 2025

    This is my favorite dumpling/bun filling. The author says she can eat a bowl full of it. I could eat a bucket full of it. Caveat: I’m a vegetarian. But I’m sticking to my story. This filling is delicious. I make it on repeat.

  • Kduncan on April 02, 2021

    These were okay, the other dumplings we made at the same time we liked more. Would make again if I knew people who were veg were coming over.

  • mjes on November 05, 2019

    I'm of the opinion that dumplings are a family assembly line project that should produce multiple future choices from the freezer. The carrot and bean thread noodle make this filling a bit more complex than many but I really liked the results. However, it is very important that the ingredients be well mixed so that each dumpling gets a bit of each ingredient. I ended up making the wrappers a bit larger than I had for pork and lettuce.

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