(at time of publication)
- 1 teaspoon oil
- ½ cup grated carrot
- ½ cup frozen peas
- ½ cup diced mushrooms
- ½ cup chopped spring onion
- 1 teaspoon minced raw ginger
- 1 teaspoon minced garlic
- 1 tablespoon salt-reduced soy sauce
- 1 packet Gow Gee wrappers, defrosted (see tip)
1 In a large pan or wok, heat oil and stir-fry vegetables with ginger and garlic for 5 minutes. Stir in soy sauce and remove from heat. Let mixture stand for 15 minutes until it cools.
2 Fill a small bowl with water. Spread one round wrapper on the palm of your hand. Place 1 teaspoon vegetable mix in the centre, dip a finger in water then moisten wrapper edge. Fold wrapper in half to make a semicircle parcel. Pinch edges together (you may like to give each pinch a half-twist or bend, to seal it better). Repeat with remaining wrappers.
3 Boil water in a large pot. Carefully lower each dumpling into hot water and cook in batches for 5-10 minutes.
If you like, serve dumplings on bok choy leaves.
Gow Gee wrappers are white and round while wonton wrappers are yellow and square. You can use wonton wrappers if you like.
You can find Gow Gee wrappers in the fridge section of the supermarket or in Asian supermarkets.
Nutrition Info (per serve)
Total fat 2g
–Saturated fat 1g
Dietary fibre 2g
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