Veggie dumplings are a delicious, lactose and nut free lunch filled with red onions, shiitake mushrooms, carrots, garlic sprouts and potatoes.
Special diets: Vegetarian | eggs-free | nuts-free | lactose-free |
️Allergens: not vegan | soy | gluten |
⏱ 28 mins – easy
🍽 24 servings – 26 kcal per serving
|
Serving 31g |
Fat 0g |
Sat. fat 0g |
Sodium 107mg |
|
Carbs 4g |
Fibers 0g |
Sugars 0g |
Proteins 0g |
INGREDIENTS
- 1 tsp black pepper
- 1 tsp salt
- 1 red onions
- 1 tbsp ginger
- 1 cup shiitake mushrooms
- 1 cup cabbage
- 1 cup carrots
- 1 cup garlic sprouts
- 1 tsp sesame oil
- a quarter cup cilantro
- 1 package spring roll wrappers
- 1 tbsp canola oil
TOOLS
- 1 knife
- 1 wok
- 1 spoon
- 1 colander
- 1 lid
- 1 pan
STEPS
Peel red onions, then slice them. Slice shiitake mushrooms. Shred cabbage and carrots. Chop garlic sprouts and cilantro.
Heat the wok and add canola oil. Add ginger to the wok and cook for 1 minute. Add sliced red onions to the wok and cook for 4 minutes. Add sliced shiitake mushrooms to the wok, stirring with a spoon. Cook for 2 minutes then add shredded cabbage, carrots, garlic sprouts, salt and black pepper to the wok. Stirring with a spoon, cook for 6 more minutes then remove from heat. Drain in a colander and return drained vegetables to the wok along with sesame oil and chopped cilantro stirring with a spoon until mixed thoroughly
Fill Wonton skins with veg mixture to get dumplings.
Put dumplings in pan, heat using pan, cook for 1 minute, add a quarter cup of water to pan, cover pan using lid, cook for 4 minutes. Stop heat.
It’s ready to be served !
