Mushroom Dumplings

Mushroom Dumplings

A bag of locally sourced mushrooms - a delicious dish that costs less than HKD20 to make.

Brought to you by:  
Cindy Lam  Cindy Lam  | over 3 years ago


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Servings: 2 persons - around 12 pieces
Preparation Time: 20 minutes
Cooking Time: 8 - 10 minutes

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Ingredients:

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250g fresh chinese and button mushrooms, chopped into smaller bits
2 garlic cloves, finely chopped
1 tsp fresh ginger, finely chopped
1/4 cup chopped spring onion
50-80g baby corn, chopped into small bits
1 package bean curd sheets, chopped into bits
2 tbsp sesame oil
1 egg, whisked
2 tbsp soy sauce
1/4 cup rice wine
1 bunch chopped coriander stalks
12 pre-made dumpling skins
extra-virgin olive oil

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 Instructions:

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  1. Preheat a frying pan with oil on medium low heat, cook garlic, spring onion, chopped coriander stalks, mushrooms, baby corn, and fresh ginger for 3-5 minutes.
  2. Add rice wine. After the alcohol evaporates, add sesame oil, bean curd, soy sauce, and season. Cook the vegetables for about 3 minutes on low heat., Heat off and set aside.
  3. Transfer the filling to a large bowl for wrapping the dumplings. To make the dumplings, spoon 1 tbsp filling to the center of the dumpling skin, use a knife to dip into the egg mixture and spread evenly around the edge of each dumpling, then start folding the dumpling from one corner to the other.
  4. Once the dumplings are all wrapped, fry the dumplings in a preheated frying pan with oil on medium heat. Add 1/2 cup of water and lid on to allow the dumplings to be cooked fully. Let them cook with the lid on for about 5 minutes.
  5. Transfer the dumplings to a plate and garnish with some chopped mint leaves and coriander. Serve with dumpling sauce and mint pesto.  
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Cindy Lam

Cindy Lam | HK - ITALY

I am here to promote a vegetarian home cooking culture.

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