Mixed Vegetable And Mushroom Dumplings

Mixed Vegetable And Mushroom Dumplings Ingredients

Mixed Vegetable Dumplings (approx 15; image 2)– Half a portobello mushroom– Handful of red cabbage– Handful of spinach leaves– Half a grated carrot– 1 tbsp chopped ginger– 2 tbsp chopped garlic– 2 spring onions– Sprinkle of chives, chilli flakes and parsley– Pinch of black pepper– 2 tbsp dark soy sauce– 1 tbsp sriracha sauce– 2 tbsp olive oil

Mushroom Dumplings

– 10 Dumpling Pastry Sheets– Half a portobello mushroom– 1 tsp sesame seeds– 1 tbsp chopped ginger– 1 tbsp chopped garlic– 3 spring onions– Handful of spinach leaves– 2 tbsp dark soy sauce– 2 tbsp olive oil– A pinch of black powder

Steps

1 In a bowl mix together all the chopped ingredients with the sauces/seasoning (Make sure all veggies are chopped finely!)2 For the round dumplings, place a teaspoon of the mixture into the centre of the dumpling sheet and with your finger wet the outer edge with warm water Pinch together two edges and bring up vertically Keep going in a circular motion, gathering each edge into a little point at the centre Pinch together with warm water so it sticks together and no filling falls out!3 For the half moon dumplings, spread a teaspoon of filling across the top half of the sheet, leaving enough room to line the edges with water Fold the bottom half into the top half and pinch together from one side, slowly moving across the rest of the dumpling With a little warm water make sure both ends are sealed completely!4 In a pan, heat up the oil and carefully transfer all the dumplings into the pan and lower the heat Splash a little water onto each of the dumplings and cover the pan Let cook for roughly 10 -15minutes/ until the pastry is translucent5 Remove from the pan, sprinkle garnish and serve (Above served with egg fried rice, dipping sauces, chicken gyoza and steamed prawn dumplings)