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Vegetarian Dumplings

by Claire Hammat (follow)
Lunch (1798)      Vegetarian (1517)      Simple (966)      Oriental (4)     
Vegetarian dumplings are perfect for lunch whether it be summer or winter. Simple to make, yet absolutely delicious these are a must try!

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 10 servings


Wonton wrappers
2 carrots
1/2 cup bamboo shoots
2 medium gloves garlic
1/4 wombok (Chinese cabbage)
3 spring onions
1 tablespoon of balsamic vinegar


Peel and grate the carrots and place in a medium sized bowl.

Dice the spring onion, crush garlic and add to the bowl.

Dice the bamboo shoots as small as possible and add to the bowl.

Wash and slice the wombok and add to the bowl.

Mix ingredients together.

Place a wok on a medium - high heat, heating through 1 tablespoon of balsamic vinegar and 1 tablespoon of water.

Add the content of the bowl and cook until wombok is soft and shrivelled in appearance, add more water to wok if required.

Once cooked, remove from heat and allow to cool.

On a large chopping board, lay out your wonton wrappers. Use water to dampen the edges of the wonton wrappers.

Place small amounts of the mixture, once it has cooled, into the centre of the wonton wrapper.

Fold wrapper in half, pressing the edges together until sealed. The dumpling should be able to sit up once sealed.

Heat water in wok on a high heat, place a bamboo steamer lined with grease proof paper in the wok, ensuring that the water covers the case of the wok so it does not burn.

Place dumpling in bamboo steamer and cover with lid. Cook for approximately 10 - 12mins.

Once cooked, remove the wok from the boil before attempting to remove the dumplings from the steamer to avoid steam burns.

Remove dumplings, allow to cook for 1 minute before serving.

Dumplings are best served with balsamic vinegar and soy sauce.

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