Rice Paper Veggie Dumplings
Servings - 4
INGREDIENTS
Soy sauce - 2 teaspoons
Sesame oil - 1 tablespoon
Chilli oil - 1 tablespoon
Rice vinegar - 1 teaspoon
Garlic - 1 teaspoon
White sesame seeds - 1 teaspoon
Hot water - 1 tablespoon
Spinach - 30 grams
Oil - 1 tablespoon
Mushrooms - 200 grams
Green spring onions - 2 tablespoons
Carrots - 80 grams
Crumbled paneer - 70 grams
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Soy sauce - 1 teaspoon
Sesame oil - 1 teaspoon
Water - 350 milliliters
Rice paper - 16
Oil - for fry
PREPARATION
1. In a bowl, 2 teaspoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon chilli oil, and 1 teaspoon rice vinegar. Mix well to combine and keep aside.
2. Place 30 grams spinach on a board and chop it. Keep aside.
3. Heat 1 tablespoon oil in a pan, add 200 grams mushrooms and cook for 1 - 2 minutes.
4. Add 2 tablespoons green spring onions, 80 grams carrots and cook for 1 - 2 minutes.
5. Add 70 grams crumbled paneer and chopped spinach. Mix well and cook for another 2 minutes.
6. Then, add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon soy sauce and mix well. Cook for a minute.
7. Remove from heat and cool for 5 minutes.
8. Pour 350 milliliters water into a dish, dip a rice paper into the water, then place it on a board. Add some of the prepared veggie mixture and fold the paper from all sides to seal.
9. Place the wrapped filling onto another dipped rice paper and fold it again to secure.
10. Heat some oil in a pan, place the prepared dumpling in the pan and cook until golden brown on both sides.
11. Remove from heat and cut in half.
12. Serve with the prepared sauce.
