Spring Onion Japanese Bunching Tokyo
Easy to grow and an essential ingredient in many Asian dishes. The long white non-bulbing stems have a sweet mild flavour and can be eaten raw or cooked. Grow in the garden or containers.
How To Grow
In a prepared seedbed or direct into pots or containers.Sow thinly in rows 20cm (8in) apart or in blocks. Firm gently and keep moist. Cover lightly with 6mm (1/4in) of fine soil. Seedlings appear 14-21 days.No thinning needed. Keep moist and weed free. Harvest: 8-12 weeks from sowing. For continuous crops sow every 2-3 weeks.
When to plant
Soil Type
Delivery & Returns
Delivery
We have a tiered postage charge system depending on the type of products you order, your location and the value of your order, please refer to our Postage Charges page for full details.
Refunds
All goods we sell must be of acceptable quality and fit for the purpose they are sold for. If your seeds or bulbs do not grow for whatever reason we will happily provide you with a replacement. For all other products, please contact our head office through our contact us page. Please note we are not required to give refunds for change of mind or under any other circumstances.
Support
All of us at Mr Fothergill's genuinely care for our customers and insist that the quality of all our seeds, bulbs, garden equipment and level of customer service are of the highest standards - we want you to enjoy shopping with us. However, we are only human and very occasionally things can go wrong with the picking or delivery process. Please rest assured that, on the rare occasions where this proves to be the case, we will always do our very best to put things right. Please contact us if you require support.
Recipe
Spinach and Spring Onion Dumplings
Ingredients
- 50g spinach leaves, chopped
- 4 fresh mushrooms, finely diced
- 2 garlic cloves, crushed
- 1 teaspoon fresh ginger, grated
- 2 tbsp spring onion, chopped. Plus extra to garnish
- 250g pork mince
- 30 gow gee wrappers
- Grape seed oil
- 2 tbs oyster sauce
- 1 egg, lightly beaten
- 1/3 cup soy sauce
- 1 red chilli, seeded, finely sliced
Instructions
- Pan fry the mushrooms in oil for 3 minutes. Add garlic and ginger and cook for 1 minute.
- Add spinach and spring onion. Cook, tossing, for 3 minutes till wilted. Remove from heat and transfer to a bowl to cool.
- Make the dipping sauce by combining soy sauce, oyster sauce and chilli in a bowl.
- Once the spinach mixture has cooled add the mince, oyster sauce and egg stirring to combine. Then season with salt and pepper.
- Spoon small amount of mince into each gow gee wrapper, brush edge lightly with water then fold and press edges together to seal.
- Heat 2 tbsp oil in a large flat frying-pan over a medium heat. Add the dumplings flat-side down and turn the heat to high. Fry dumplings until the bottoms turn crisp and golden.
- Add 1/4 cup of water to the pan and quickly cover with lid. Once water is evaporated, reduce heat and cook for 2 minutes
- Serve with dipping sauce and sprinkled with chopped spring onion.
Our Guarantee
Quality is paramount to our business, our seeds and bulbs undergo germination and growth tests before being offered for sale to ensure they comply with our strict quality standards. Through this knowledge we guarantee that all of our seeds and bulbs will grow, providing peace of mind that if they do not grow we will send you a replacement.
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