Vegetable dumplings
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:
Ingredients
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
Method
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.