Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 250grams oyster mushrooms, chopped
- 250grams chestnut mushrooms, chopped
- 3 cloves garlic, peeled and chopped
- 3 leaves savoy cabbage, chopped
- 5centimeters ginger, peeled and chopped
- 2tablespoons sesame oil, divided
- 1tablespoons soy sauce, reduced salt
- 16 wonton wrappers
Description
Oyster mushrooms make a perfect meaty filling for these vegan dumplings.
Method
Step 1 of 5
Place the mushrooms, garlic, cabbage and ginger in a food processor and pulse to a fine mix. Tip into a bowl, pour over half of the sesame oil and soy sauce and mix to combine.
Step 2 of 5
Tip the mix into a large non-stick pan on medium high heat and cook for 5-6 minutes until softened.
Step 3 of 5
Spoon a teaspoon of filling onto on half of each wrapper. Spread out slightly and fold the other half over, pleating the edges with a little bit of water to stick.
Step 4 of 5
Heat the remaining sesame oil in a large non-stick pan on medium high heat, add the dumplings (ensuring they don't touch) and fry for 2 minutes on each side until lightly golden. Pour in 120ml of water, reduce the heat to medium low, place a lid on the pan and steam for 7 minutes until the a water has mostly evaporated.
Step 5 of 5
Increase the heat to high and cook the dumplings for 1 minute on each side to crisp up again.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.