Spinach Dumplings

SIDS SALT & PEPPER to taste
1 bunch spinach, 500 g
1½ tbsp rice bran oil
1 tbsp minced garlic
½ cup pine nuts, toasted & finely chopped
36 dumpling skins
Cornflour, for dusting
SIDS PEPPER & GARLIC OIL
1 tbsp small fresh flat-leaf parsley, leaves
Ice water, for bath

Bring large stockpot of salted water to a boil. Prepare an ice-water bath then set aside.
Trim and discard stems of spinach. Place spinach in boiling water then cook until tender and bright green, about 2 minutes. Drain, and transfer to ice bath to stop cooking. Drain again. Finely chop, and set aside.
Heat rice bran oil in medium frypan over low heat. Add garlic and cook 1-2 minutes. Raise heat to medium. Add spinach and pine nuts. Season with SIDS SALT & PEPPER to taste then cook 5 minutes. Transfer to food processor. Pulse until finely chopped, but not puréed, about 15 pulses.
Lightly dust a baking paper-lined baking pan with cornflour, and set aside. Place a dumpling skin on a clean surface. Using your fingertip, wet edge of both sides of skin. Place 2 teaspoons spinach mixture in centre. Draw up edges, making a small pleat. Squeeze pleat firmly together then continue making pleats until dumpling is sealed. Place completed dumpling on prepared pan. Loosely cover with plastic wrap. Repeat process, using remaining skins and filling.
Fill wok or a high-sided saucepan with water and bring to a boil. Reduce heat to medium, bringing water to a simmer.
Using a pastry brush, generously brush top and bottom compartments of large bamboo steamer basket with rice bran oil. Brush any excess cornflour from dumplings and arrange loosely in compartments. Assemble steamer, cover, then place over simmering water. Steam until wrappers are soft and filling is heated through, 10-12 minutes, switching top and bottom compartments halfway through steaming.
Pour ½ teaspoon SIDS PEPPER & GARLIC OIL into a Chinese soup spoon, then place dumpling on top. If using another vessel, drizzle oil over dumpling. Garnish with a parsley leaf, and serve.