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Vegetable dumplings

1 serves of vegetables in each serve

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 8

  1 serve of vegetables per 5 dumplings

Diet and Allergies:

, ,

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 8

  1 serve of vegetables per 5 dumplings

Diet and Allergies:

, ,


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


Step 1

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.

Step 2

Add the coleslaw mix and cook for 2 minutes until tender.

Step 3

Turn off the heat and add the spring onions, pepper, sesame oil and soy sauce.  Stir and transfer to a bowl to cool.

Step 4

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.

Step 5

Place a steamer lined with baking paper over simmering water.  Cook the dumplings in batches for 6 minutes or until tender and cooked through.

Makes 40

Ingredient swaps:

  • If you don’t have spring onion, you can use chives or ¼ onion, finely diced. 
  • You can use sliced cabbage and grated carrot instead of coleslaw mix. 

Budget tips:

  • Jarred ginger can be used to save time and money. 

Reduce waste:

  • Suitable for freezing.  Simply freeze on a baking tray before steaming.  Once frozen solid, portion into a freezer container for up to 3 months.  
  • Chopping your own fresh vegetables for the coleslaw means you don’t have the waste of the plastic packaging. 

Nutrition tips:

  • Using reduced-salt soy sauce can help you lower your sodium intake. 
  • Mushrooms provide Vitamin D. Vitamin D is needed for healthy bones and teeth. 

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