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Recipes
Mushroom Dumplings

14 INGREDIENTS • 9 STEPS • 55MINS

Mushroom Dumplings

Recipe
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.
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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.
55MINS
Total Time
$1.89
Cost Per Serving
Ingredients
Servings
4
us / metric
Wonton Wrappers
20
Wonton Wrappers
Mushroom
1 1/2 cups
Mushrooms, roughly chopped
Fresh Ginger
2 tsp
Garlic
1 tsp
Minced Garlic
Spring Onion
2 Tbsp
Chopped Spring Onions
Salt
to taste
Coconut Oil
as needed
Coconut Oil
Dipping Sauce (Optional)
Soy Sauce
10 tsp
Lime
1/2
Lime, juiced
Sesame Oil
4 tsp
Sesame Oil
Dried Red Chili Pepper
2
Dried Red Chili Peppers, chopped
Spring Onion
1
Spring Onion, thinly sliced
Brown Sugar
1 tsp
Brown Sugar
Water
1/3 cup
Cold Water
Nutrition Per Serving
VIEW ALL
Calories
541
Fat
7.3 g
Protein
18.0 g
Carbs
99.0 g
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Mushroom Dumplings
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Cooking InstructionsHide images
step 1
Over medium heat, warm the Coconut Oil (as needed) and gently fry the Mushrooms (1 1/2 cups) in it.
step 2
Once the mushrooms are cooked down, add in the Fresh Ginger (2 tsp), Garlic (1 tsp), and 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.
step 2 Once the mushrooms are cooked down, add in the Fresh Ginger (2 tsp),  Garlic (1 tsp), and 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.
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 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 7 Working in batches, steam the dumplings on high for 10 minutes.
step 8
Make a dipping by combining Soy Sauce (10 tsp), juice of the Lime (1/2), Sesame Oil (4 tsp), Dried Red Chili Peppers (2), Spring Onion (1), Brown Sugar (1 tsp), and Water (1/3 cup).
step 9
Serve the dumplings on their own with the dipping sauce or in a soup.
step 9 Serve the dumplings on their own with the dipping sauce or in a soup.
Tags
Dairy-Free
Asian
Comfort Food
Lunch
Date Night
Snack
Shellfish-Free
Dinner
Chinese
Mushrooms
Vegan
Vegetarian
Vegetables
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