Wild mushroom Sweet potato and Wakame Dumplings Recipe

Delicious vegetarian treats, serve the filling in either steamed or crispy deep fried wonton skins, or Panfry in Gyozas for the best of both worlds!

  • Preparation
    25mins
  • Cooking time
    6mins
  • Rest time
    0mn
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Ingredients
Pour people
  • Sweet potato(s) : 1 whole
  • Groundnut oil : 10 ml
  • Wakame seaweed : 30 g
  • Water : 500 ml
  • Fresh ginger : 20 g
  • Red chilli(s) : 1 whole
  • Soy sauce : 20 ml
  • Garlic clove(s) : 1 whole
  • Dried wild mushroom(s) : 30 g
  • Water : 500 ml
  • Won ton wrapper(s) : 24 whole
Method
  • 1. TO PREPARE

    Preheat an oven to 180*

    Peel and dice the sweet potato into 2 cm cubes.
    Toss in the oil and bake for approximately 20 minutes until soft.
    Season with the soy to taste and squash with a spoon to a paste.

    Finely chop the garlic, chili and peeled ginger.

    Bring the water to the boil in separate sauce pans.
    Add the wakame to one and the wild mushroom to the other, soak until soft and then drain and chop.

  • 2. TO ASSEMBLE

    Mix all the ingredients to taste.

    Lay out the dumpling sheets and place a spoon of the mix into the middle, brush around the edge with a little water and the fold all of the edges up to the top to form a little money bag or parcel.

    Cook either in a steamer for approximately 6 minutes until the skin is translucent,or in apreheated deep fryer at 180* until crispy.

Chef's tip

«Serve with either a coriander mayonnaise or just a simple sweet chili sauce, delicious! Try adding a puree of raw prawn to add firmness and flavor to the mix»

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