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.
Total Time
55min
0.0
0 Ratings
Author: East After Noon
Servings:
4
Ingredients
•
20
Wonton Wrappers
•
1 1/2
cups
Mushrooms
, roughly chopped
•
2
tsp
Grated
Fresh Ginger
•
1
tsp
Minced
Garlic
•
2
Tbsp
Chopped
Spring Onions
•
to taste
Salt
•
as needed
Coconut Oil
Dipping Sauce (Optional)
•
10
tsp
Soy Sauce
•
1/2
Lime
, juiced
•
4
tsp
Sesame Oil
•
2
Dried Red Chili Peppers
, chopped
•
1
Spring Onion
, thinly sliced
•
1
tsp
Brown Sugar
•
1/3
cup
Cold
Water
Cooking Instructions
1.
Over medium heat, warm the Coconut Oil (as needed) and gently fry the Mushrooms (1 1/2 cups) in it.
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.
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.
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.
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.
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.
7.
Working in batches, steam the dumplings on high for 10 minutes.
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).
9.
Serve the dumplings on their own with the dipping sauce or in a soup.
Nutrition Per Serving
CALORIES
541
FAT
7.3 g
PROTEIN
18.0 g
CARBS
99.0 g
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