Introduction:
Even though prep time is a bit longer than most recipes, these dumplings are actually pretty easy to prepare, and they are not only super healthy, they are truly delish. If you don’t like mushrooms, swap them out for some silken tofu. If you like a bit of spice, add some freshly chopped chilli, too! Allow about 30minutes to prepare the filling and the same amount of time to make the dumplings. When cooking, whether steaming or frying, only cook three at a time. If you cram too many in to your pan, you will lose the shape of them and risk the filling falling out.


Serves 30

Prep Time 1 hour

Cooks In 15 mins

Difficulty easy


Indredients:
  • • 500gms white mushrooms, finely chopped One red onion, finely chopped
  • • 3 x garlic cloves, finely chopped
  • • 3 x Brussels Sprouts, finely sliced/chopped (can be replaced with spinach if you don’t like Brussels sprouts)
  • • Large knob ginger, grated or finely chopped (to taste – I love a strong ginger flavour, but use less if you prefer mild)
  • • 1 tbsp sesame oil
  • • 1 tbsp tamari
  • • Double Merino Gow Gee Pastry 30 pieces

Add sesame oil to a wok and warm on medium heat. Lightly stir fry all dry ingredients together until onions are translucent and the Brussels Sprouts and mushrooms are soft. Add tamari and fry for a further five minutes. Allow to cool. Once the mixture has cooled, stir thoroughly to ensure any sauce that’s sunk to the bottom is mixed through. Separate the pastries a few at a time and lay out ready to be filled. Have a small bowl of water nearby. Use a regular teaspoon to place a small amount of filling in the centre of the pastry. Wet fingers lightly in the bowl of water and fold the pastry in half, pressing fingertips into the edges to seal (the water on your fingertips will help seal the dumpling). Be careful not to add too much filling or the pastry won’t seal properly and may split when cooking. To cook: either line a steamer with baking paper and steam until pastry is cooked through, or shallow fry in mixture of sesame and olive oil (or coconut if you want to add a bit of a fresh flavour). This mixture will easily make 30, perhaps with some filling left over. It’s freezable though, so if you do have leftovers, pop them in the freezer for next time.

About the Author

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After 30 years of working in Australian media, Shonagh is one of Australia’s busiest and most in-demand beauty, health, travel and lifestyle writers.

As a health and lifestyle journalist and consultant, Shonagh has worked closely with international wellness experts and icons, including Dr. Sandra Cabot, Therese Kerr and Miranda Kerr.

In other aspects of her work, she has travelled the world reviewing wellness retreats and luxe holiday destinations, and she has interviewed and written feature articles on some of the world’s best love celebrities, including Sting, Elle McPherson, Pamela Anderson, Simon Baker, Kylie Minogue, Gwen Stefani, Tina Arena, Heather Graham and many more.

She currently lives in the NSW Southern Highlands with her four dogs (three Siberian Huskies and one Maltese Cross), where she grows her own veggies and advocates ending Factory Farming and animal cruelty.

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