gluten-free shiitake mushroom and red cabbage dumplings

These seasonal, Gluten-free Shiitake Mushroom and Red Cabbage Dumplings are incredibly succulent and flavourful. They are perfectly paired with a zingy dipping sauce to get your guests coming back for more! In preparation for entertaining, these dumplings can be assembled in advance and kept in the refrigerator until you are ready to cook.

Filling Ingredients:

  • 1 tablespoon Azada Olive Oil & Chilli
  • 1 teaspoon sesame oil
  • ¼ white/red cabbage, finely diced
  • A small handful shiitake mushrooms, finely diced (seasonal oyster mushrooms)
  • 1 small carrot, peeled, finely diced
  • 1 spring onion, finely diced
  • 1 teaspoon ginger, grated
  • 1 garlic clove, grated
  • 1 tablespoon cornflour/cornstarch
  • 3 tablespoons water
  • 1 teaspoon gluten-free light soy sauce and mirin

Dipping Sauce Ingredients:

  • 3 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar

To Assemble and Cook:

  • Gluten-free dumpling wrappers (rice paper)
  • Azada Olive Oil & Chilli
  • Shichi-mi tōgarashi, to serve

Preparation time 45 minutes
Makes 20 approx
Cooking time 10 minutes + 5-7 minutes to cook each batch of dumplings
Gluten-free | Vegetarian | Vegan

Preparation:

Filling. Heat both oils in a large sauté pan over medium heat. Add all the ingredients (except for cornflour/cornstarch, water gluten-free light soy sauce and mirin) and fry for 10 minutes. Remove from the heat and set aside to cool for 15 minutes. In a small bowl, mix the cornflour and water until smooth. Add the mixture, gluten-free soy sauce and mirin to the vegetables. Dipping sauce. Combine both ingredients in a bowl and set aside. To assemble and cook. Being organised is key! Lay out a small bowl of water, the dumpling wrappers and the filling mixture in front of you. Slide a sheet of rice paper into the water, and press gently to submerge it until it becomes pliable, 15 to 30 seconds. Place a heaped teaspoon of filling in the centre. Fold the paper in half and pleat one side inwards. Press to seal, then set aside on a tray lined with greaseproof paper. Repeat with all wrappers. To cook. Heat 1 tablespoon of Azada’s Olive Oil & Chilli in a large non-stick pan over medium heat. Add one-third of the dumplings, flat side down, and fry until the bases are lightly golden. Add 50 ml of boiling water, top with a lid and cook for 2-3 minutes, or until cooked through. Remove the lid, cook off any extra water and let the bases turn golden before removing from the non-stick pan. Repeat with more oil and dumplings. Serve the dumplings topped with Shichi-mi tōgarashi or with the dipping sauce on the side.

Chef’s Tip

This recipe works well with any type of seasonal vegetables from mushrooms, squash, cruciferous to roots.

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