Mushroom, Bean & Cilantro Dumpling Filling

1. Cook in olive oil:

  • 227g pack of cremini mushrooms, diced
  • 150g black beans, cooked (from can)
  • 1 tbsp fresh ginger, minced
  • White part of 2 green onions, chopped
  • Pinch of salt

Cook until mushrooms are browned. The beans might absorb some of the water from the 'shrooms so add more water if needed.

2. Roughly mix in food processor:

  • Fried Mixture
  • 2 tbsp low-sodium soy sauce
  • 1 tsp of sesame oil
  • Handful of cilantro
  • Green part of the 2 green onions, chopped

NOTES

  • Makes about 40-75, depending on the size of your wraps.

  • Mince the ginger, don't rely on the food processor since that will be a rough chop and you don't want 'ginger bombs'

  • The beans don't need to be cooked with the mushrooms if you don't want, but I like to give it a head start on mushing.

  • When making the dumplings, using a measuring spoon keeps the filling amount consistent.

  • Use milk or egg wash to wet the edges before you stick them together.

  • Making your own dumpling wrappers is not worth it, unless you don't have a good asian grocery store handy.

  • If frying, heat oil to ~350 (measure it!)

Last updated 2020-10-22