Black Bean Salad with Corn, Avocado & Lime Vinaigrette

Pork, Cabbage and Wood Ear Fungus Dumplings

Total time: 50 minutes

Serves 5

10.4 grams of fibre per serving

INGREDIENTS

UTENSILS

Mixing bowl, Measuring cups, Measuring spoons, Steamer / Pot

INSTRUCTIONS

1.

Soak dried black fugus in hot water for about 1 hour or until softened. Rinse and slice thinly.

2.

In a large bowl, combine the pork, ginger, garlic, green onion, shoyu sauce, sesame oil, cabbage, and wheat bran. Mix well.

3.

Take a dumpling wrapper and place 1 teaspoon of pork filling in the middle of the wrapper. Gather the edges of the wrapper and seal at the top or you can fold the wrapper into half and seal the edges.

4.

Lay them separately on a tray or plate.

5.

If you are boiling them, cover and refrigerate the dumplings for 10 minutes. Bring a pot of water to a boil and drop the dumplings into the boiling water. Allow the water to come to a running boil again before adding one cup of water at room temperature. Let the water come to the boil for the second time and then remove the dumplings with a strainer.