Jade Dumplings
  1. Ingredients A
  2. 1 cup Silverbeet or Spinach
  3. 1 cup Wombok cabbage
  4. 1 cup Warrigal Greens
  5. Ingredients B
  6. 3 Shitake mushroom
  7. 25gm Bean thread vermicelli
  8. 3 Wood Ear mushroom
  9. Ingredients C
  10. 2Tab Coriander (all parts if tender)
  11. 2Tab Chive (garlic chive)
  12. 2Tab Spring Onion (white and green parts)
  13. ½ cup Pumpkin – Roast in oven until soft
  14. Seasonings
  15. 2tsp light Soy
  16. 1 tsp Salt
  17. ½ tsp Sugar
  18. 1 tsp Sesame oil
  19. 3 Potato Flour
  1. Method
  2. • Blanch Ingredients A. in boiling water for 1min. Drain, rinse and finely chop. This mix will reduce to approx 1 cup. Add to mixing bowl
  3. • Place ingredients B. into a heat-proof bowl and cover with boiling water. Let soak until soft. Approx 20 min. Drain and chop finely discarding stalk of mushroom. Add to mixing bowl.
  4. • Chop ingredients C. very finely and add to mixing bowl
  5. • Roast the pumpkin until soft, then mash with a fork and add to mixing bowl.
  6. • Finally, add seasonings sprinkling in the potato flour last. Mix well to combine.
  1. The original recipe for this dumpling uses a little spinach juice to colour the dough a beautiful "jade green" See seperate recipe.
  2. Watch ABC Gardening Australia, Oct 19 to watch the making of these dumplings.
The Humble Dumpling https://thehumbledumpling.com.au/

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