Veggie dumplings. An easy to make, healthy recipe.

*You will need a bamboo steamer for this recipe

Makes 6 servings | takes 50 minutes

INGREDIENTS 

1 cup of chopped white mushrooms

1 cup of shredded carrots 

1 cup of finely chopped purple cabbage

1/3 cup of grated onion 

1 Tbsp of fresh chopped ginger 

2 Tbsp of soy sauce

2-3 Tbsp of sesame oil 

1 tsp of chili flakes (optional)

1 package of wonton wrappers

DIRECTIONS

Prepare your veggies by either finely chopping or grating them. Once prepared, mix them together in a bowl with the ginger, soya sauce, sesame oil and chili’s (if you would like some heat). After the veggies are fully coated, transfer them into a pan and cook on medium for five minutes. You don’t want to overcook the veggies, just precook them. If there’s any liquid left on the pan from cooking, drain it.

Fill a large pot with water and boil (your bamboo steamer must be able to fit on top). Cut parchment paper into circles that will fit on the bottom of each layer of your bamboo steamer and poke holes in the bottom of the paper so the steam can come through while cooking.

Open wonton wrappers and set them out on a clear surface. Then fill a small bowl with water and dip your finger in it. Use your finger to moisten the edges of the wrappers before taking a teaspoon of your filling and placing it in the center of each wrapper. Once full, fold the dumplings. If you’re having difficulty with the wrapper use more water to help the paper to stick together better. 

Once dumplings are prepared, place them in steamer and put them over the pot. Cover the steamer and let them cook for 10 to 12 minutes. Serve with your favourite dipping sauce. Enjoy

Nutritional information per serving: Calories 180; Fat 7.5g; Carbohydrates 20g; Protein 7g

More recipe inspiration: These Asian bowl recipes will pair nicely with some wontons!