Indulging in your favourite takeaway treat needn’t require one to leave the house - a detail that is especially tempting when the weather turns chilly. I spent a rainy Sunday afternoon making my own mushroom dumplings to be paired with clear chicken broth.
Author: East After Noon
, roughly chopped
Dipping Sauce (Optional)
Dried Red Chili Peppers
, thinly sliced
Over medium heat, warm the
Coconut Oil (as needed)
and gently fry the
Mushrooms (5.5 oz)
Once the mushrooms are cooked down, add in the
Fresh Ginger (1/2 Tbsp)
Garlic (1 tsp)
Spring Onions (2 Tbsp)
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.
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.
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.
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.
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.
Working in batches, steam the dumplings on high for 10 minutes.
Make a dipping by combining
Soy Sauce (3 Tbsp)
, juice of the
Sesame Oil (1 Tbsp)
Dried Red Chili Peppers (2)
Spring Onion (1)
Brown Sugar (1 tsp)
Water (1/3 cup)
Serve the dumplings on their own with the dipping sauce or in a soup.
Nutrition Per Serving
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