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Pan-fried Mushroom & Ginger Dumplings Recipe


Pan Fried Mushroom & Ginger Vegan Dumplings Recipe

Image: Lisa Guy

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

DF, V

Ingredients

Method

  • 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
  1. Heat some oil in a large frying pan over medium heat.
  2. 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.
  3. 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.
  4. Pan fry your dumplings for 4 mins, then add 1/3 cup water and steam with the lid on for 6-8 mins.
  5. Serve topped with shallots with a dipping sauce.
  6. 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.



 

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .