Vegetarian Chinese Dumplings

Vegetarian Chinese Dumplings
  1. 4 tbsp Vegetable oil
  2. 30g Pak choi, finely chopped
  3. 30g Mushrooms, finely chopped
  4. 1 Small red onion, finely chopped
  5. 30g Bamboo shoots, finely chopped
  6. 30g Bean sprouts, rinsed well and chopped
  7. 30g Kale, finely chopped
  8. 1 Chilli, finely chopped
  9. Salt and freshly ground black pepper
  10. 8 Dumpling wrappers (or wontons)
  11. Hot dumpling sauce to serve
  1. Heat half a tablespoon of the oil in a wok over a high heat. Add all the vegetables and stir fry for a couple of minutes til the vegetables have softened. Season with salt and freshly ground black pepper and cool.
  2. Place one tsp of the fried vegetables in the centre of each wrapper. Damp the egdes with water and fold over pasty style and pinch the edges together well.
  3. Place the dumplings in a steamer over boiling waterand steam for six minutes.
  4. Heat the rest of the oil in a shallow pan and cook the dumplings on one side until golden-brown. Drain on kitchen paper before serving.
  1. Known as Potstickers in China these are best served with a hot Dumpling sauce, sweet chili and soy for dipping.
  2. Vary the ingredients to what you have available.
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