11 May, 2016
Vegetable Dumplings
Vegetable Dumplings
Makes: Approximately 48
Ingredients:
- 1-2 packets of prepared wonton/dumpling wrappers
- 1 tablespoon fresh grated ginger
- 6 cloves garlic, freshly grated
- 1 onion, finely diced
- 500g mixed mushrooms, finely sliced
- 2 cups shredded wombok
- 3 small-medium carrots, grated
- 1 broccoli stem, grated
- 2 teaspoons sesame oil
- 1 tablespoon rice wine vinegar
- 2 tablespoons soy sauce
Method:
- Prepare the filling by sauteing the ginger, garlic and onion in 1 tablespoon of oil in a heavy based frying pan or wok until the onion is transparent
- Add in the mushroom and saute over the medium high heat until the mushrooms have softened and all the liquid released has absorbed
- Add in the wombok, carrot and broccoli stem and continue to saute until the vegetables have softened and all natural moisture that comes from the vegetables are all absorbed
- Transfer to a mixing bowl and allow to cool for about 10 minutes
- Mix through the sesame oil, rice wine vinegar and the soy sauce
- To construct your dumplings place a heaped teaspoon of mixture in the middle of the wrapper and dampen with 2 of the adjoining edges with water using your finger tips
- Fold the wrapper in half to create a triangle parcel and use your fingers to seal the wrapper around the mixture
- Pinch the two ends and wrap around the bulk of the dumpling to create a tortellini shaped dumpling
- Repeat until all the mixture is used
- To cook your dumplings:
- Steam, place in a bamboo steamer and steam for 10 minutes
- Deep Fry, for 2-3 minutes until golden and crispy
- Pan Fry, place dumplings in a frying pan with a lid with about 1cm of water and replace lid. Cook over a medium heat until the water has evaporated and steamed the dumplings. Then add in 1 tablespoon oil and give the frying pan a cook shake and pan fry for about 3-4 minutes until the bottom is golden and crispy.
- Serve with a dipping sauce of sweet chilli sauce mixed with soy sauce
Recipe Notes:
- Store the prepared and uncooked dumplings in an air tight container and cook fresh as needed for a maximum of 2 days
- Prepared and uncooked dumplings are freezer friendly to be consumed within 6 months.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.