Puree the spinach and squeeze out the water well. Put it in a bowl together with all the flours, salt and the ground psyllium seed shells and mix together. Add the eggs and the oil and mix with a wooden spoon until the eggs are well mixed with the flour mixture.

Now knead with your hands to a smooth dough. If the dough is still too moist because of the spinach, simply add a little more rice flour.

Wrap the dough in cling film and let it rest for 10-20 minutes. But don't let it rest longer than 30 minutes.

Wash and chop the pack of Choi. Chop the garlic finely and fry it together in a pan. Finely chop the coriander and add to the minced meat together with the pack of choi and garlic. Season with rice vinegar, sesame oil, soy sauce and pepper.

Now cut the dough into small portions and roll out thinly with a rolling pin to about 2-3 mm. Cut out round circles and place a little of the minced meat filling on top. Moisten the edges with a little water and form dumplings. You can cut the circles in half and close them with a folding technique or form small bags like I do.

Now cook the Dim Sum in a bamboo basket. Since my gluten-free dough contains more starch flour, the cooking takes a little longer, about 15-20 min.