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RECIPE
14 INGREDIENTS9 STEPS55min

Mushroom Dumplings

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.
Mushroom Dumplings Recipe | SideChef
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.
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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Fulfilled by
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
55min
Total Time
$1.66
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
20
Wonton Wrappers
5.5 oz
Mushrooms , roughly chopped
1/2 Tbsp
Grated  Fresh Ginger
1 tsp
Minced  Garlic
2 Tbsp
Chopped  Spring Onions
to taste
to taste
Coconut Oil

Dipping Sauce (Optional)

3 Tbsp
1/2
Lime , juiced
1 Tbsp
Sesame Oil
2
Dried Red Chili Peppers , chopped
1
Spring Onion , thinly sliced
1 tsp
Brown Sugar
1/3 cup
Cold  Water
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Nutrition Per Serving

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CALORIES
540
FAT
7.4 g
PROTEIN
17.7 g
CARBS
99.0 g

Cooking Instructions

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Step 1
Over medium heat, warm the Coconut Oil (to taste) and gently fry the Mushrooms (5.5 oz) in it.
Step 2
Once the mushrooms are cooked down, add in the Fresh Ginger (1/2 Tbsp) , 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 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 (3 Tbsp) , juice of the Lime (1/2) , Sesame Oil (1 Tbsp) , 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.
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Nutrition Per Serving
Calories
540
% Daily Value*
Fat
7.4 g
9%
Saturated Fat
1.1 g
6%
Trans Fat
0.0 g
--
Cholesterol
14.4 mg
5%
Carbohydrates
99.0 g
36%
Fiber
4.4 g
16%
Sugars
3.7 g
--
Protein
17.7 g
35%
Sodium
1662.8 mg
72%
Vitamin D
0.1 µg
0%
Calcium
89.2 mg
7%
Iron
6.4 mg
36%
Potassium
349.4 mg
7%
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