Kale and mushroom puff dumpling
These kale and mushroom puff dumplings are not just any regular Asian dumpling. I put yeast into the dough, so the texture is puffy. They are very much like an Eastern European dumpling but with an Asian twist or vice versa. You can serve them with soy sauce with sesame, ginger with vinegar or just chilli oil... etc.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 15
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- 1/4 tsp salt
- 1/2 tsp salt
- 1 tbsp olive oil
- 2 tsp olive oil
- 1/2 tsp sugar
- 1 carrot diced
- 1/2 tsp light soy sauce
- 250 g plain flour
- 120 ml lukewarm water
- 5 g yeast
- 1 red onion (around 100-130g), sliced
- 5-6 chestnut mushroom diced
- 40 g kale roughly chopped
- 1/2 tsp bouillon powder (vegetable stock)
- Carbohydrate 0.396581475351564 g
- Cholesterol 0 mg
- Fat 0.384955461412771 g
- Fiber 0.11544435718813 g
- Protein 0.047307142898553 g
- Saturated Fat 0.053326880751375 g
- Serving Size 1 1 -18 dumpling (5g)
- Sodium 46.4213292005665 mg
- Sugar 0.281137118163434 g
- Trans Fat 0.0131119692318726 g
- Calories 5 calories
