Mushroom & Spring Onion Rice Paper Dumplings

Mushroom & Spring Onion Rice Paper Dumplings

Makes: 12 dumplings 

Dumpling Filling

• 300g mushrooms (shiitake, chestnut or a mix), very finely chopped

• 2 spring onions, finely sliced

• 2 cloves garlic, finely grated

• 1 tsp grated ginger

• 1 tbsp light soy sauce

• 1 tsp dark soy sauce

• ½ tsp cracked black pepper

• 1 tsp sesame oil

• 1 tsp cornflour 

Chilli Oil Dumpling Sauce

• 2 tbsp chilli oil

• 1 tbsp soy sauce

• 1 tsp rice vinegar

• ½ tsp sesame oil

• 1 clove garlic, grated

Instructions

1. Heat a little oil in a pan over high heat. Add the mushrooms and cook for 5–6 minutes, stirring, until all the moisture has evaporated and they are golden. This step is crucial — watery mushrooms will make the dumplings fall apart.

2. Add the garlic and ginger and cook for 1 more minute. Remove from heat and let cool completely.

3. Mix in the spring onions, both soy sauces, sesame oil, black pepper, and cornflour until evenly combined.

4. Dip one rice paper sheet in warm water for a few seconds until just pliable — don't oversoak.

5. Place a spoonful of filling in the centre and fold the rice paper tightly around it into a dumpling shape.

6. Heat a little oil in a non-stick pan over medium-high heat. Fry dumplings flat-side down for 3–4 minutes until golden and crispy.

7. Add a splash of water, cover, and steam for 3 minutes until heated through.

8. Mix the sauce ingredients together and pour into a bowl. Serve dumplings in the sauce topped with fresh herbs and chilli flakes.

Nutrition (per dumpling, est.): ~45 cal | 2g protein | 2g fat | 5g carbs | 0.8g fibre