A fun and easy recipe for tasty dumplings from the girls at Sweet Potato Chronicles.

 Dumplings

1 tablespoon of vegetable oil
1 cup leek, washed well, thinly sliced then diced
2 cloves garlic, minced
3 cups mixed and/or wild mushrooms, cleaned and diced
Salt and pepper to taste
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1 egg white
Handful of fresh cilantro, washed and chopped
36 wonton wrappers, fresh or thawed frozen

Method

Saute the leeks in vegetable oil for a minute and then add garlic. Let it all soften for a minute or two. Add the mushrooms and salt and pepper. Stir over the heat for about five minutes until the mixture reduced and the mushrooms are cooked through. Take off the heat and transfer into a bowl.

Add the soy sauce and sesame oil, stir and allow to cool to room temperature.

Meanwhile, set up your wonton work station. Work on a large cutting board or counter top and have a large platter ready to put your finished dumplings on. You’ll probably have to layer them so have parchment paper or plastic wrap at the ready to put between layers so they won’t stick. Place your wonton wrappers on a damp tea towel or damp paper towel to keep them from drying out as you work. Have a small bowl of water nearby.

Once the mushroom mix has cooled, add the egg whites and herbs to mushroom mixture and blend well.

Work in batches of six. Place your wrappers out on your work surface and spoon about 1 teaspoon of mixture in the centre of each wrapper. Dip your finger in your water bowl and trace a line along the edge of the wrappers. Lift one side of the wrapper over to meet the other side and press down firmly to seal the edges. Do all six. Place the dumplings on your platter. Start again until all the wrappers are filled or you run out of filling.

Heat a bit of vegetable oil in a non-stick pan and saute the dumplings until they are golden on both sides – about two or three minutes a side. Place cooked dumplings on a paper towel for a moment before serving. Serve hot or at room temperature.

Courtesy of  Ceri Marsh and Laura Keogh
Sweet Potato Chronicles
http://www.sweetpotatochronicles.com