Mushroom Dumpling Sticks
Servings - 5
INGREDIENTS
Mushrooms - 150 grams
Carrots - 90 grams
Cabbage - 80 grams
Ginger - 1 teaspoon
Garlic cloves - 1 tablespoon
Oil - 2 tablespoons
Salt - 1 teaspoon
Black pepper - 1/4 teaspoon
Soy sauce - 1 teaspoon
Crumbled paneer - 70 grams
Green spring onions - 1 tablespoon
Water - 350 milliliters
Rice paper - 20
Mozzarella cheese - 70 grams
Oil - for greasing
Chilli oil - for garnishing
Green spring onions - for garnishing
PREPARATION
1. In a food processor, add 150 grams mushrooms, 90 grams carrots, 80 grams cabbage, 1 teaspoon ginger, and 1 tablespoon garlic. Pulse until coarsely blended.
2. Heat 2 tablespoons oil in a pan, add the blended mixture and cook for 7 - 8 minutes.
3. Add 1 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon soy sauce. Stir well to combine.
4. Add 70 grams crumbled paneer and cook for 1 minute.
5. Add 1 tablespoon green spring onions and cook for 1 - 2 minutes. Remove from heat and let the mixture cool for 10 minutes.
6. Take 350 milliliters water in a dish. Dip a rice paper sheet into the water and place it on a clean board.
7. Spoon some of the prepared mixture onto the rice paper, sprinkle mozzarella cheese, and roll it into a cylinder shape.
8. Place the rolls on a lightly greased pan and cook until golden brown on all sides. Remove from heat.
9. Garnish with chilli oil and green spring onions.
10. Serve hot with your favourite dip.