Kale and Mushroom Dumplings

Ingredients

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• Dough:
• All Purpose Flour Plain Flour 250g 2 cups
• Table Salt Table Salt 1/4 tsp 1/4 tsp
• Water Water 125ml 1/2 cup
• Yeast Yeast 5g 2 tsp
• Olive Oil Olive Oil 2 tsp 2 tsp
• Granulated Sugar Granulated Sugar 1/2 tsp 1/2 tsp
• Filling:
• Red Onion Red Onion 1 1
• Chestnut Mushrooms Chestnut Mushrooms 160 2 cups
• Kale Kale 40g 1/2 cup
• Carrot Carrot 1 1
• Table Salt Table Salt 1/2 tsp 1/2 tsp
• Light Soy Sauce Light Soy Sauce 1/2 tsp 1/2 tsp
• Bouillon Vegetable Stock Bouillon Vegetable Stock 1/2 tsp 1/2 tsp
• Olive Oil Olive Oil 1 tbsp 1 tbsp

Instructions

1. 1.Combine lukewarm water, sugar, yeast and olive oil, let it sit for 10-15 minutes until it turns foamy.
2. 2.Sift the flour into a large mixing bowl.
3. 3.Pour in the yeast blend and slowly mix it with the flour. Add a bit more flour if the dough feels too moist, however it should not be too dry.
4. 4.Knead well for 8-10 minutes, form the dough into a smooth ball shape, cover it with cling film or a kitchen towel.
5. 5. Keep it in a warm place and let it rise until it has reached about double its size (1-2 hours).
6. 6. Meanwhile eat the oil in a large, non-stick frying pan, add the minced garlic, fry for 2-3 minutes until the garlic turns slightly golden in colour
7. 7. Add the vegetables and stir fry for 2-3 minutes.
8. 8. Add salt, light soy sauce and bouillon and stir fry for other 2-3 minutes then set aside and allow to cool for 5-10mins.
9. 9. Place cooled vegetables in a small food processor for 10-30 seconds until chopped finely - but not a paste. (Don’t blend it too long as you still want there to be small pieces of vegetable). Place in a medium sized bowl and set aside.
10. 10. Sprinkle some flour onto a flat work surface, take the dough and knead it for about 1-2 minutes, then roll it out to 2-3mm thickness.
11. 11. Cut a circle from the dough with an 8cm circle cutter (if you don’t have circle cutter you can use to top of a glass).
12. 12. You should able to cut 14-15 circles from the dough, then squash together the off-cuts and re-roll to make 3-5 more circles.
13. 13.Spoon 2 teaspoons into the centre of each dough, seal the dumpling by crimping the edge by hand. Use scissors trim of the extra dough on the edge. Repeat the same process on each dumpling.
14. 14.Heat the oil in a large, non-stick frying pan, place the dumplings into the pan, the side with cut edge face down, keep a slight distance between each dumpling so they don’t stick together.
15. 15.Pour about 100ml water into the pan. Cover the lid and turn the heat to medium simmer until they is no water left in the pan.
16. 16.Flip the dumplings, you should see a nice brown colour developing. Fry on the other side for 3-5 minutes, until both sides are a nice brown colour.
17. 17.Serve with your prefered sauce (soy sauce with sesame, ginger with vinegar or just chilli oil... etc.)

Nutritional Information

• Calories:
  195
• Fat:
  4g
• Sodium:
  104mg
• Carbs:
  35g
• Sugar:
  3g
• Protein:
  6g