INGREDIENTS:
- 400g Chinese cabbage, finely shredded
- 5 dried shiitake mushrooms, soaked in hot water, drained & chopped finely
- 3 shallot, chopped finely
- 2 carrots, chopped finely
- 2 cloves of garlic, minced
- 3cm knob ginger, minced
- 2 Tbs sesame oil (optional)
- 1 tsp sea salt
- 1⁄2 tsp white pepper
- 1Tbsp GF soy sauce
METHOD:
1. Mix all raw prepared ingredients.
2. Place in the fridge until ready for wrapping.
3. Make your pockets of goodness using your gluten free dumpling wrappers.
Tips:
- Ensure vegetables are well drained so that there is no excessive moisture in your mixture.
- If filling seems too wet, add a tea spoon or two of tapioca starch
- Left over filling can be steamed or stir fried to serve with veggies, rice, or noodles
Shop our Dumpling Pastry Mix here.