GF, DF, EGG FREE
I am so excited to share these fun kid-friendly, delicious and nutritious dumpling recipe with you.
One of my favorite meals to make are dumplings. I cooked this special dish twice last week, and my kids loved it. I served a homemade dipping sauce made from ingredients on hand. i prefer not to hoard condiments and oils that end up unused in my pantry.
Just a friendly tip: be mindful of the chilli in the dipping sauce for your kids because they will request more and once the chilli is on its game over!! Maybe pop the sauce on the side just incase... unlike myself sorry kids.
This dish can be made in advance, ideal for busy moms aiming to cut down on kitchen time. The most time-consuming part is rolling the dumplings, especially if you're new to it like me. However, I assure you that the effort is well worth it! My family loved them fried in olive oil – the crispy texture was exceptional! Even though I don't have a wide variety of oils at home, olive oil never disappoints in my opinion its the best option for cooking. Nevertheless, you can also cook them by steaming or in broth.
Okay are you ready for these yummy dumpling recipe
As promised here in the yummy recipe for my kid -friendly rice paper dumplings filled with all the good stuff!!
Ingredients for your dumpling filling
1 1/2 rice paper roll packets (I used a mixture of half brown and half white rice)
300g of organic chicken mince
150g of button mushrooms, chopped into small pieces
1/4 of a white cabbage, chopped finely
1 grated carrot
2 spring onions, chopped
1 tablespoon of grated ginger
2 cloves of garlic, thinly sliced
A handful of chopped coriander
1 tablespoon of Gevity bone broth (optional)
2-3 tablespoons of coconut aminos
1 tablespoon of Worcestershire sauce
2 tablespoons of fermented garlic
3 tablespoons of olive oil (one for cooking the mixture and two for frying the dumplings)
I have started a new practice of using the ingredients I have on hand for cooking instead of rushing to the store for every missing item. Although I would have preferred to include lemongrass in this dish, I decided to omit it this time. Nevertheless, adding lemongrass enhances the flavor and takes the dish to a higher level, as I have experienced in the past. You can also add fresh garlic cloves to this and omit the fermented garlic (a recipe on how to make coming soon) - i am just loving adding this tonic into my cooking when possible where the kids dont see it going in.
Method for cooking mixture first
Heat up a large non-stick pan, such as the solidteknics cast iron pan, and then drizzle some olive oil into it.
Sauté ginger, garlic, and spring onion until fragrant, about 2 minutes.
Next, add mushrooms and carrot, and sauté lightly for another 5 minutes.
Introduce the chicken mince, ensuring it is well mixed, then cover and cook over medium heat for 5 minutes.
Pour in coconut aminos, Worcestershire sauce, fermented garlic, and optionally, gevity broth concentrate. Mix well and cover to cook for an additional 5 minutes.
Stir in coriander and cabbage, and continue cooking until the cabbage is completely softened. Adjust seasoning with Celtic salt if needed. Once the chicken is cooked, turn off the heat and let it cool. This step is crucial for saving time if preparing in advance.
Method for dumpling wrappers
You will need
Chopping board
large bowl
luke warm filtered water
if you have a wonton or dumpling mould this will save you so much time i will link one here. This is on my do get list now too because homemade dumplings are everything!
Start by adding filtered water to a large bowl, then place the rice paper wrapper in it and allow it to soften for 5-10 seconds. Be careful not to let it become too soft, as it will make wrapping difficult.
Once softened, place the wrapper on a chopping board and cut it in half.
Add 1 tablespoon of the mixture in the middle of the rice paper sheet, making sure not to overfill it.
Begin by rolling the sides in first, then wrap from the bottom and work your way up, making it as tight as possible. Place the wrapped dumplings on a plate until ready to cook.
Heat a non-stick pan with some olive oil.
Once the pan is hot, add the dumplings in batches, about 10 at a time. Cover with a lid and allow them to crisp up.
After approximately 3 minutes, when they start to become crispy, flip them over and crisp up the other side as well.
Optionally, you can add a ladle of meat stock at this point, cover with a lid, and cook for a few more minutes.
While the dumplings are cooking, you can prepare the sauce.
For the sauce i used
1 tbsp gevity mayo
2 tbsp coconut aminos or soy sauce
1 tbsp olive oil
1/4 tsp chilli flakes or fresh
1 tbsp sesame seeds
dash water
add into a thermomix or blender and blend on high. Pour in seperate bowl or in the bowl youll be serving your dumplings in.
Note: You can totally make these vegan - remove the chicken and add in tofu with extra vegetables!!
Enjoy these dumplings that are both delicious, nutritious, and perfect for children.
I’d love to hear how you and your family enjoy the dumplings. Feel free to take pictures and tag me in your posts or stories! 🎥📸 here
Marisa
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