| DUMPLING FILLING |
- 1 brown onion – finely diced
- 4 cloves garlic – finely diced
- wedge of fresh ginger – finely diced
- dash of sesame oil
- 2 cups mushrooms – finely diced
- 3 cups baby spinach – roughly chopped
- 2 tablespoons soy sauce
- 200g tofu – crumbled
| GLUTEN FREE WONTON WRAPPERS |
- 2 cups gluten free flour
- 1/2 teaspoon salt
- 2 eggs & 2 egg whites
- 4 tablespoons water
Heat sesame oil in a medium frying pan over a moderate heat. Add the onion, garlic and ginger and sauté for 2 minutes.
Add the mushrooms and continue to sauté for 3 minutes before adding the spinach and soy sauce. cook for a further 2 minutes.
Remove from the heat, stir through the tofu and season with freshly ground black pepper. Set aside.
To make the wonton wrappers, combine the flour and salt together in a large mixing bowl. In a separate small bowl whisk together the eggs, egg whites and water.
Slowly mix the egg mixture into the flour using a fork. Mix until a soft dough forms. Kneed into a silky soft dough. Divide the dough into quarters and cover while working with one quarter at a time.
Generously flour a clean countertop and a rolling pin with gluten free flour. working with one quarter at a time, gently roll the dough in each direction, trying to keep the dough in a square shape and even thinness until it is so thin you can almost see through it.
Measure and cut 5″ squares. Layer the Wonton wrappers on a plate and cover with a damp cloth while preparing the remaining dough.
Re-roll the dough cut offs to create more wrappers so that all the dough is used up. Makes approximately 20 wonton wrappers. Clean the counter top for assembling the dumplings.
Place a wonton wrapper on the counter top and place 2 teaspoons of the mushroom mixture into the center of the wrapper.
Brush, very lightly, the edge of the wrapper with water (if needed), fold over to enclose and pinch edges to seal. Repeat with the remaining wrappers and filling.
Heat sesame oil in 2 large non-stick pans over a moderate heat. Divide the dumplings between the 2 pans, add 1/2 cup of water to each and cover with lids. Cook for 5 minutes, remove the lids and continue to cook for a further 2 – 3 minutes until the water has evaporated and the dumplings are golden on the bottom.
Serve with soy sauce, sweet chili sauce or chili oil and aioli.