Black Bean Salad with Corn, Avocado & Lime Vinaigrette
Pork, Cabbage and Wood Ear Fungus Dumplings
Total time: 50 minutes
10.4 grams of fibre per serving
Mixing bowl, Measuring cups, Measuring spoons, Steamer / Pot
Soak dried black fugus in hot water for about 1 hour or until softened. Rinse and slice thinly.
In a large bowl, combine the pork, ginger, garlic, green onion, shoyu sauce, sesame oil, cabbage, and wheat bran. Mix well.
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.
Lay them separately on a tray or plate.
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.
If you are steaming them, place dumplings directly in a steam and steam for 15 to 20 minutes.
Remove and serve.
NUTRITION INFORMATION (PER SERVING)