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Spring Onion Japanese Bunching Tokyo


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Mild and crisp non-bulbing salad onions, delicious raw or cooked
    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.
  • A taste of Asia
  • Exciting and delicious varieties
  • salad, stir fry
  • How to use

    1. Pan fry the mushrooms in oil for 3 minutes. Add garlic and ginger and cook for 1 minute.
    2. Add spinach and spring onion. Cook, tossing, for 3 minutes till wilted. Remove from heat and transfer to a bowl to cool.
    3. Make the dipping sauce by combining soy sauce, oyster sauce and chilli in a bowl.
    4. Once the spinach mixture has cooled add the mince, oyster sauce and egg stirring to combine. Then season with salt and pepper.
    5. Spoon small amount of mince into each gow gee wrapper, brush edge lightly with water then fold and press edges together to seal.
    6. 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.
    7. 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
    8. Serve with dipping sauce and sprinkled with chopped spring onion

    General Precautions

    Not suitable for children under 3 years of age, contains small parts. Adult supervision required.

    Sizes/Options Available

    500 Seeds

    General Retail Stockists

    Bunnings Warehouse and Independent Garden Retailers