Japanese Style Dumplings
Method
- Finely chop the vegetables and peanuts and heat until soft with the spices and soy sauce
- Follow the soaking instructions on your brand of rice paper before placing a 6th of the cooled vegetable mixture in the center of each
- Fold up the sides of the sheet to form a bunch in the middle; make one at a time to avoid the sheets sticking
- Serve immediately or re-heat in a steamer for a few minutes
- Serve with soy sauce or vinegar for dipping, as starter with Seaweed Salad or as an accompaniment to any Oriental dish
Cooking Temperature: Medium hob
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Cooking Time: 15 Minutes
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Serves: 2 - 3
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Keeps For: 0 days
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Tips and Comments
- This probably isn't very authentically Japanese but it was inspired by a few meals I enjoyed during my time there in summer 2013.
- You can source the rice paper for the dumpling 'skin' from most Chinese supermarkets.