Servings: 2

spinach 375 g
green peas 100 g
Spring Roll Dough
1 package
Cabbage 400 g
Ginger (root) 1 pc. (100 g)
Green onion 3 feathers
Mint 4 branches

Chili pepper 1 pc.
Sugar 1 tsp (you can use a sweetener)
Salt to taste
Garlic 3 cloves
Vegetable oil 300 ml
Soy sauce 6 tbsp.
Chili sauce 4 drops

Cook 40 minutes / Calorie 214 kcal / 100g

1.Defrost spinach, if it is frozen, dry and chop in a blender along with Chinese cabbage, green onions, garlic and ginger. Pour whole thawed green peas into this puree, mix and fry the filling in a pan for 10 minutes, adding chopped chili peppers (see how to remove seeds from chili peppers), 2 tablespoons of vegetable oil, salt and half sugar.
2. Defrost the dough and, without rolling it, blind the dumplings. Add a little mixture to the center of the dough and roll it into a fist with a ponytail.
3. Fry the dumplings in boiling vegetable oil for 10-15 minutes.
4. For the sauce, mix the remaining sugar, soy sauce and chili sauce. Serve dumplings with sauce.