Cooking Instructions
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Step 1
Over medium heat, warm the
Coconut Oil (as needed)
and gently fry the
Mushrooms (150 g)
in it.
Step 2
Once the mushrooms are cooked down, add in the
Fresh Ginger (4 g)
,
Garlic (3 g)
, and
Spring Onions (4 g)
and switch off the heat. Season the mushroom mixture with a little
Salt (to taste)
, going easy as the dipping sauce for the dumplings will be salty.
Step 3
Use a small round dish to stencil out a circular shape on the
Wonton Wrappers (20)
and dish about a teaspoon of the mushroom mixture out on to each one. Be careful not to overfill the wontons as they will open during steaming.
Step 4
Keep a small bowl of water handy to seal the dumplings, using a finger to wet the edges of the wonton wrapper, folding it in half and sealing in the filling by crimping the edges tightly. Set the dumplings on to a lightly floured surface until needed.
Step 5
Once all the wontons are filled, heat about two tablespoons of
Coconut Oil (to taste)
in a large pan and fry the dumplings on their flatter side over high to medium heat for a few minutes, or until the bases are gently browned.
Step 6
While you’re frying the dumplings, set a large pot of water over high heat to boil. Once boiling, fill a bamboo steamer with the fried dumplings and set over the water.
Step 7
Working in batches, steam the dumplings on high for 10 minutes.
Step 8
Make a dipping by combining
Soy Sauce (50 mL)
, juice of the
Lime (1/2)
,
Sesame Oil (20 mL)
,
Dried Red Chili Peppers (2)
,
Spring Onion (1)
,
Brown Sugar (5 g)
, and
Water (100 mL)
.
Step 9
Serve the dumplings on their own with the dipping sauce or in a soup.
