Notes

• Yield: 4
• Preparation Time: 10
• Cooking Time: 45
• Ratin: Child friendly

Equipment

Dumpling Wrappers

Ingredients

• 250g All Purpose Flour
• 1/4 tsp Sea Salt
• 150ml Boiling Water

Directions

1. Add flour, salt and boiling water to bowl and mix till you have a consistent dough ball.
2. Set aside the dough ball for 45min (make filling)
3. Poke a hole in the center of the dough ball and squeeze out to a large ring.
4. Cut into 2 equal pieces and roll out further till 20mm diameter.
5. Cut each each roll into 20mm long pieces, then roll each flat with a small diameter rolling pin.

Shitake Dumpling Filling

Ingredients

• 1 teaspoon vegetable oil
• 3 garlic cloves, crushed
• 2 green onions, thinly sliced
• 1 1/2 cups finely shredded wombok (Chinese cabbage)
• 1 small carrot, peeled, grated
• 50g shiitake mushrooms, finely chopped
• 1/2 x 225g can bamboo shoots, chopped
• 1 tablespoon light soy sauce

Directions

1. Heat oil in a frying pan over medium heat. Add garlic, onion, wombok, carrot and mushroom. Cook, stirring, for 5 to 6 minutes or until cabbage has wilted. Remove from heat. Stir in bamboo shoots and soy sauce. Cool for 10 minutes.
2. Place wrappers on a flat surface. Spoon 2 teaspoons cabbage mixture on 1 half of each wrapper. Brush edges with cold water. Fold over to enclose filling. Press edges together to seal. Place on a tray lined with baking paper.
3. Place a steamer lined with baking paper over simmering water. Cook dumplings, in batches, for 15 minutes or until tender and cooked through. Serve.

Pumpkin Dumpling Filling

Ingredients

• 2 tbsp vegetable oil
• 1.5 kg (3 lb 5 oz) jap or kent pumpkin (winter squash), peeled, seeded and chopped
• 1 tbsp finely chopped ginger
• 1 tsp cumin seeds
• 1 tsp freshly ground black pepper
• 1½ tsp salt

##Directions

1. Heat half of the oil in a saucepan over a medium heat, then add the pumpkin, ginger and cumin seeds.
2. Cover the pan and cook, stirring occasionally, for about 20 minutes or until the pumpkin is tender.
3. Remove the lid and cook, stirring often, for another 20 minutes, or until the liquid released from the pumpkin has evaporated and the mixture has thickened.
4. Season to taste with sea salt and pepper, then cool.