lunch · vegan · vegetarian · dairy-free
Mushroom, cilantro and toasted cashew dumplings
A vegetarian dumpling-party filling of finely chopped mushrooms, cilantro and toasted cashews, folded into store-bought wrappers and pan-fried or boiled.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy, tree nuts and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook the mushrooms in the oil over high heat until their liquid evaporates and they brown. Add the garlic and ginger for 1 minute. Cool.
-
2
Mix with the cashews, cilantro, scallions, soy, sesame oil, cornstarch and pepper.
-
3
Set out wrappers and a bowl of water. Put a heaped teaspoon of filling in each, wet the edge, fold in half and pleat to seal.
-
4
Pan-fry: arrange in an oiled non-stick pan, cook until the bases are golden, add 80 ml water, cover and steam 5 minutes, then uncover until crisp. Or boil 4-5 minutes.
-
5
Serve with black vinegar and chili oil.
