1 tbsp olive oil
1 tbsp ginger, minced
2 cups brown mushrooms, finely chopped
300g pack fine cut coleslaw mix (found in the supermarket bagged lettuce section)
4 spring onions, finely sliced
¼ tsp black pepper, ground
1 tsp sesame oil
2 tbsp reduced-salt soy sauce
250g pack round wonton wrappers
Heat oil in a large non-stick frypan over medium-high heat. Sauté the ginger. Add the mushrooms and cook for 2 minutes until the moisture has evaporated. Add the coleslaw mix and cook for 2 minutes until tender. Turn off the heat and add the spring onions, pepper, sesame oil and soy sauce. Stir and transfer to a bowl to cool.
Place wrappers on a flat surface and spoon 2 teaspoons of the mixture on 1 half of each wrapper. Brush the edges with cold water, fold over and press the edges together to seal.
Place a steamer lined with baking paper over simmering water. Cook the dumplings in batches for 6 minutes or until tender and cooked through.
• Suitable for freezing. Simply freeze on a baking tray before steaming. Once frozen solid, portion into a freezer container for up to 3 months.
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