Spinach & Pork Dumplings with Maine Seaweed and Rye Soy Sauce

Spinach & Pork Dumplings with Maine Seaweed and Rye Soy Sauce

Course: Main course


Prep time


Cooking time




  • For the Filling:
  • 2 cups baby spinach (sauteed, drained, and finely chopped)

  • 1 1/2 teaspoon Moromi Rye Soy Sauce

  • 1 teaspoon sesame oil

  • 1 teaspoon dry sherry

  • 1/4 teaspoon Kosher salt

  • 1 pinch ground pepper

  • 1/4 pound ground pork

  • 1 scallion (minced)

  • 3/4 teaspoon fresh ginger (minced)

  • 1 tablespoon flaked dried seaweed (or dulse)

  • For the Dumpling Dough:
  • 2 cups Maine Grains Spelt Flour

  • 1/2 cup water


  • For the Filling:
  • Combine all ingredients in a bowl, mix thoroughly. Chill for 10 minutes. If desired, make a double batch and freeze some for later!
  • For the Dumpling Dough:
  • Put 1/4 cup of water into a bowl and mix half the flour to make a rough dough. Turn out onto a floured surface and knead briefly to combine.
  • Roll the dough into a rope about 1″ in diameter and cut pieces off about 1″ in length for a total of about 30 pieces.
  • Pinch each piece into a thin round circle and place 1/2 teaspoon of filling in each dumpling. Pinch the edges closed tightly and place on a parchment lined sheet tray while you prepare the rest.
  • Make another batch of dough to use up the filling, or simply freeze the filling for another night’s easy dinner! Extra dumplings can easily be frozen and boiled any night of the week when you need a quick meal.
  • Once all the dumplings are made, boil 6-8 at a time for approximately 4 minutes (if frozen, boil until they float, plus 2-3 minutes) then pan-sear in a hot skillet to brown before serving.
  • To impress your guests, top on a bed of fresh seaweed, such as that from our friends at Atlantic Sea Farms!


  • We recommend making half the dough at a time, because spelt dough can lose its binding power very quickly.

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