Ingredients
Scale
- 4 oz fresh shiitake mushroom caps (4 large caps)
- 3 oz garlic chives
- 4 large eggs
- ¼ tsp coarse sea salt
- 2.5 tbsp avocado oil (divided)
- 2 tsp soy sauce or coconut aminos
- ½ tsp sugar (omit if using coconut aminos)
- ⅛ tsp white pepper
- ½ tsp shiitake mushroom powder or chicken bouillon powder
- Drizzle of toasted sesame oil
- 14 sheets rice paper wrappers (8.5 inch | 22 cm diameter)
- Drizzle of wonton sauce or soy sauce
- Drizzle of garlic chili sauce (optional)
- 1–2 bulbs spring onions (diced for garnish)
- A medium bowl for dipping
- A silicone non-stick cookie sheet to hold the dumplings
- A 3-inch diameter dumpling maker mold (optional)
Instructions
- Trim and dice the shiitake mushrooms and chop the garlic chives.
- Whisk the eggs with salt until light and fluffy.
- Sauté the mushrooms and chives, then combine with egg mixture.
- Soak rice paper in water and prepare the wrappers.
- Fill and wrap the dumplings using a mold or by hand.
- Cook dumplings either by pan frying or air frying.
- Serve with sauces and garnish with spring onions.
Notes
Ensure filling is cooled before wrapping to prevent tearing.
Keep rice paper covered with a damp cloth while working.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan Frying or Air Frying
- Cuisine: Asian
Nutrition
- Calories: 80
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg