Pan-fried Mushroom & Ginger Dumplings Recipe
Mushrooms provide your diet with extra vitamin D. This important nutrient is required for strong healthy bones as it helps the body utilise calcium. It also promotes healthy immune function and reduces the risk of chronic diseases like type-2 diabetes, cardiovascular health and cancer. Ginger has been shown to lower high cholesterol and triglyceride levels. Ginger has the ability to reduce platelet stickiness, which helps improve circulation and reduce the risk of heart attacks and thrombotic strokes.
Makes: 24 dumplings
- 1 tbsp oil of choice
- 2 spring onions, roughly chopped + extra, for garnish
- 3 cups mixed mushrooms, small dices
- 1 medium carrot, small dices
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp tamari
- Handful spinach, roughly chopped
- Pinch pepper & chilli flakes
- 24 wonton wrappers
- Heat some oil in a large frying pan over medium heat.
- Add spring onions, mushrooms, ginger and garlic and cook for 5 mins. Add tamari and spinach and cook for a further 3 mins. Transfer mixture to a plate and allow it to cool.
- Place 2 tsp of filling into each wrapper and brush the edges with water. Moisten your fingers in water and fold the edges up and pinch in the middle.
- Pan fry your dumplings for 4 mins, then add 1/3 cup water and steam with the lid on for 6-8 mins.
- Serve topped with shallots with a dipping sauce.
- Tip: You can cover the bottom of your dumplings with sesame seeds. Pour some sesame seeds in a small bowl. Before you put your dumplings in the frying pan dip the bottoms in water then dip in sesame seeds. Then place dumplings into your frying pan and cook until the bottoms are golden brown.
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