Egg and Mushroom Pot Sticker Dumplings

Serves makes 10

Time 30 minutes

Ingredients

20 rice paper sheets

6 eggs

2 tsp sesame oil 

1 tsp coconut or olive oil 

100g button mushrooms, finely sliced 

100g enoki mushrooms 

3 cups shredded cabbage or wombok

4 Asian shallots, trimmed and finely sliced 

5 cloves garlic, peeled and minced 

1.5-2 tsp grated ginger 

1 tbsp tamari / gluten-free soy sauce

Extra virgin olive oil for frying 

Dipping sauce: tamari and sriracha 

Method

Whisk the eggs in a bowl. Heat a large frypan on medium heat and add sesame oil to coat. 

Pour whisked eggs into the pan and spread around the pan. Cook 3-4 minutes on one side, flip and cook another 2 minutes on the other. 

Roll the omelette up, then transfer to a chopping board to cool. Add olive or coconut oil to the pan, followed by the mushrooms, cabbage, shallots, garlic and ginger. 

Toss and cook for 8-10 minutes or until soft. Set up your rolling stations by adding hot water to a shallow bowl or plate; and a damp cloth on two plates. 

Finely slice the omelette, keeping it grouped together. Soak the rice paper in water until soft then lay onto the plate. 

Add a portion of the shredded omelette to the middle of the wrap, followed by a portion of the mushroom cabbage mix. Draw the sides of the rice paper in to make a tight rectangle shape.

Soak another sheet of rice paper in the water and wrap around in the opposing direction so that the pot sticker is neatly wrapped before frying. Repeat with remaining mixture. 

Heat some extra virgin olive oil in a frypan on medium to high heat, add dumplings and fry for approximately 3-4 minutes on each side or until golden. Repeat with all dumplings. Mix together some tamari and sriracha to taste. Allow dumplings to cool slightly before dipping into sauce and eating.