BLUEBERRY RICE PAPER DUMPLINGS

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Ingredients

(12 units)

12 large sheets rice paper
1 scallion, thinly sliced
7 oz cabbage
9 oz mushrooms
4.2 oz fresh blueberries
2 tbsp sesame oil
4 tbsp soy sauce
1 tsp fresh grated ginger

Sauce:

6 tbsp soy sauce
2 tbsp sesame oil
3 tbsp rice vinegar
1 tbsp white sesame seeds
Coriander leaves to taste

To seal:

Sesame or olive oil

Preparation

For the filling, julienne the cabbage and slice the mushrooms. Heat a wok, add the sesame oil and stir fry the cabbage and mushrooms for 5 to 10 minutes.

Add the soy sauce and ginger to the sauteed cabbage and once done, add the scallions. Stir and add blueberries. Cook for 5 minutes and allow to cool.

Mix all the sauce ingredients and add the chopped coriander at the end. Set aside.

Hydrate the rice paper sheets in a bowl with cold water. Once soft, put them on a board and add a spoonful of filling in the center. Fold the edges and roll up to close. Repeat with all the rice paper sheets.

Heat a non-stick pan, add some olive or sesame oil, and brown the dumplings. Allow some space between them to prevent them from sticking together. Once brown on both sides, take out and serve with the sauce.