CRISPY RICE PAPER DUMPLINGS
We’re proud to work with local nutritionists and dietitians to showcase mushrooms with easy, healthy, and delicious recipes that are ideal for packing nutrients into busy schedules. Check out our latest recipe, Crispy Rice Paper Dumplings by Malissa Fedele.
Ingredients
6-8 SA Mushrooms (a mixture of white, Swiss and brown)
1/4 savoy cabbage, roughly chopped (stem removed)
1 stick celery, sliced
1 cup baby spinach
1 carrot, shredded
1 Shallot, chopped
2 garlic cloves, crushed
1 tbsp ginger, shredded
2 tbsp soy sauce
1 tbsp Oyster sauce
1 tbsp sesame oil (plus extra for frying dumplings)
salt & pepper
Rice paper
Method
Prepare all your veggies by roughly chopping everything and setting them aside. Heat the sesame oil in a frypan over medium heat and gently fry the garlic, shallot and chilli for approximately 2 minutes.
Add in the mushrooms, cabbage, baby spinach, carrot and celery and stir. Mix through the sauces and seasonings and cook for another 2-3 minutes or until all the vegetables are cooked and reduced in size. Take off the heat and set it aside to cool slightly.
Prepare a bowl of water and lay down damp baking paper on the bench. Quickly dip the rice paper into the water and lay it on the baking paper. Spoon about 2-3 tbsp of the filling into the centre and wrap tightly. Repeat this with the second piece of rice paper to ensure it is strong enough to not break when frying.
Once you have made your dumplings heat more sesame oil in a frying pan over medium heat. Fry each side of the dumplings for approximately 3-4 minutes or until golden and crispy.
Top with sesame seeds and enjoy!