Chinese dumplings with red pepper sauce

This is an exciting looking dish that will work equally well as a main meal or as a starter. The rice paper parcels look fabulous and with key ingredients of black fungus ( Chinese black mushrooms) and Sauerkraut, it not only tastes good but has numerous health benefits. You can find Chinese black mushrooms on sale in most Asian supermarkets.

Black Fungus contains a chemical that acts in a similar way to aspirin and helps thin blood. In turn this improves circulation and helps prevent against strokes and heart attacks. Black Fungus appears to help lower cholesterol levels too and in Traditional Chinese Medicine is used to treat lungs, liver and stomach problems.

Crossing the world from China to Europe, Sauerkraut is equally nutritious . This classic pickled cabbage is a great source of vitamins and minerals and thanks to the fermentation process has real benefits for digestive health. Sauerkraut contains probiotics which prevents against digestive issues.

The flavour combination works really well. Sauerkraut and Chinese Black Mushrooms may not be the most obvious pairing in the world but in fact this odd sounding couple are a perfect match.

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Chinese dumplings with red pepper sauce
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Course Main Dishes
Cuisine Oriental
Prep Time 1h 20 minutes
Servings
parcels
Ingredients
Dumplings stuffing
Additional
Course Main Dishes
Cuisine Oriental
Prep Time 1h 20 minutes
Servings
parcels
Ingredients
Dumplings stuffing
Additional
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. First prepare and chop all the ingredients. I usually buy sauerkraut in a large jar because it keeps for ages . Take 250g and strain first, then chop into small pieces.
  2. Soak the dry black fungus in cold water for 20-30 minutes until they fully expand. Clean them well, and trim off the stems with scissors. Tear them into small pieces, and put into boiling water. Cook for 3-5 minutes, strain and put aside.
  3. Chop the onion thinly and sauté in coconut oil until translucent.
  4. Add black fungus and fry on a medium heat for 5 minutes before adding the sauerkraut and turning to a high heat for 1-2 minutes. Once the sauerkraut starts turning golden, decrease to low heat and sauté for 10 mins. Add salt and pepper to taste.
  5. Prepare your cashew pepper sauce simply by blending all ingredients together with 100ml water. It should have a smooth and creamy consistency.
  6. In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Transfer wrapper to a flat surface. Add 1 tablespoon of the mushroom and sauerkraut mix in the middle.
  7. Grab the rice paper edges and create a small pouch by wrapping the paper towards the top.
  8. Serve with cashew pepper sauce.
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