Credits: Ceri, Zenxin master chef
Sometimes it’s really good to take a break from eating meat and explore the vegetarian options. Mushrooms are a great substitute for meat with their fibre and earthy, umami flavours. Carrot, spinach, onions and garlic take you well on the way to eating your healthy ‘5-a day’ veggies adding their carotenoid, vitamin K and sulphur rich phytonutrients.
These dumplings contain the beneficial allium family with their anti-inflammatory, immunomodulatory and anti-platelet effects which help improve cardiovascular disease, cancer, neurodegenerative disease and diabetes, but they are not suitable for Jains, Pure Land Buddhists and Vaishnavites who do not cook with rajasic or tamasic foods.
The flavour is further improved with aromatic toasted sesame oil and fermented black bean sauce. For dipping sauces use our chilli oil or crushed garlic added to the fermented black bean sauce.
- Preparation: 15 mins
- Cooking: 18 mins
- Total: 33 mins
- Serves: 6-8
- 1 cup chopped Organic Carrot
- ½ Organic Brown Onion
- 3 cloves Organic Garlic
- 2 cups Organic Portobello Mushrooms
- 1 cup chopped Organic English Spinach
- 2” Organic Ginger grated
- 1½ tablespoon Simply Natural fermented Organic Black Bean Sauce
- 1 tablespoon toasted Organic Sesame Oil
- ~1 tablespoon freshly ground Simply Natural White Pepper
- Shanghai wonton wrappers
- Organic Camellia Seed Oil for frying.
- Wash, top & tail, shave and chop the carrots.
- Top, tail, peel and chop the onion.
- Top, tail, peel, smash and chop the garlic.
- Wipe the mushrooms with a damp cloth, trim stem then chop small.
- Wash and chop the spinach.
- Peel and grate the ginger and grind in approximately 1 tsp white pepper.
- Mix together and add in the oil and bean sauce
- Gently stir fry together for 2-3 minutes until fragrant. Set aside.
- Take a wonton wrapper plus 1½ tspful of mixture, wet the edges and seal.