Mushroom, Shiitake & Spinach Dumplings

 I’m here with a super simple but super delicious recipe today of some dumplings!
Dumplings have always been a favourite of mine as they’re so easy to make a big batch of and freeze them for a later date (perfect for any university students who need some meal prep inspiration).

These are packed with vegetables but feel free to add some extra firm tofu into them to make them more hearty and filling.

I flavoured mine with ginger and sesame oil to give a true asian feel to the recipe, but if you can’t find these ingredients – not to worry! You can just season with salt and pepper and serve with soy sauce.


Mushroom, Shiitake & Spinach Dumplings vegan, dairy free
Makes 12-15 dumplings dumplings

These dumplings are simple but full of flavour. For the skins, you can make your own or they’re easy to buy from any super market these days (you’ll find them under the name ‘gyoza wrappers’ or ‘dumpling wrappers’). To cook, you can either steam them or pan fry them, resulting in a crispy base.
If freezing, make the dumplings and put them in a zip lock bag (don’t cook them)!

5 chestnut mushrooms, diced
2-3 dried shiitake mushrooms, soaked in water to rehydrate
3 handfuls of spinach
1/2 white onion, diced
Small knob of ginger, grated
Extra virgin olive oil
1 teaspoon toasted sesame oil
Salt and pepper, to taste

Heat the olive oil in a pan and add the onion and a pinch of salt, letting it cook for about 4 minutes until translucent.

Add the ginger and chestnut mushrooms, season, and cook for about 5 minutes until all the liquid has evaporated.

Add the spinach and sliced shiitake to the pan and stir around for 30 seconds until the spinach has wilted. Turn the heat off and add the sesame oil.

Add the filling into the dumplings and wrap.

To steam, put the dumplings in a bamboo steamer and cook for around 4 minutes, until the wrappers and soft and the filling is steaming.

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Pearl Barley Mushroom Risotto

Pearl Barley Mushroom Risotto | Add A Little

How fast did last week pass by?! Seemed to go like a flash for me!

Pearl Barley Mushroom Risotto | Add A Little

And speaking of time flying by, it seems to be getting colder and darker by the minute too! This weather calls for comfort food! This risotto is super creamy and warming and there’s a lovely depth of flavour from the porcini mushrooms!

Pearl Barley Mushroom Risotto | Add A Little

Also, just a lil’ plug in: I’ve now got a Facebook page! It would be great if you could give it a lil’ prod on the like button 😉

Pearl Barley Mushroom Risotto | Add A Little

Pearl Barley Mushroom Risotto | Add A Little

Mushroom Pearl Barley Risotto vegan, dairy free
Serves 2

This is a thrifty and delicious alternative to risotto – it still has great bold flavours, but is also much lighter as there is no dairy in sight! However, you are welcome to top with cheese or stir in some butter at the end for extra decadence!

100g pearl barley (you can also use arborio rice to make it gluten free)
500ml vegetarian stock (you can use chicken or mushroom stock)
Small handful of porcini mushrooms, soaked in boiling water
Handful of chestnut mushrooms, cut into small chunks
1 white onion, diced
1 clove of garlic, crushed
Extra virgin olive oil
Salt and pepper

optional: parsley to garnish, butter, freshly grated parmesan

Sauté the onions until soft in a pan of olive oil then add the garlic.

Once onions and garlic are fragrant, add the pearl barley and stir around the pan until coated in the flavours.

Slowly add the stock – 1 ladle at a time for about 15 minutes, mixing constantly.

When halfway through the cooking process, add the chestnut and porcini mushrooms and the porcini ‘stock’.

Keep stirring and gradually add stock for another 20-25 minutes until barley is cooked but slightly al dente.

Serve with a garnishing of parsley and raw mushrooms (you can also sauté some mushrooms in a dry pan).

Pearl Barley Mushroom Risotto | Add A Little

Japanese Spinach and Mushroom Bowl

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So… Sorry for the lack of posts… I’ve kind of been away to to the wonderful city of Paris (check out my Instagram feed for picture spam)!

Anyway, I’ve been craving vegetables like a mad man. After going on holiday I’m always like ERMAGAHD I NEED VEGETABLES. And for some reason, this time I was craving spinach. I also wanted something healthy and warm because it’s SO BLOODY COLD in London (I basically turned into a nice cube as soon as I got back from Paris).
Oh, and I also think I’m getting a cold so I’m trying to get a multitude of vitamins into me.

So this recipe is healthy, hearty, filling and most of all delicious! It’s got amazing Asian flavours thanks to the ginger and garlic. I think it would be perfect as lunchtime he next day too 🙂 Oh, and it’s vegan!

Japanese Spinach and Mushroom Bowl vegan, gluten free, dairy free
Serves 1

Brown rice (I used a mix of brown, white and barley)
4 mushroom, sliced
A few handfuls of spinach
Frozen peas that have been cooked.
1 small clove of garlic, crushed and chopped
Small knob of ginger, julienned
Salt and pepper
Extra virgin olive oil or sesame oil

Put oil, ginger and garlic in a cold pan and slowly heat it so the oil takes on the aromatic flavour.

Add mushrooms and cook for a few minutes, adding salt and pepper to taste.
Add more oil if needed, as mushrooms absorb oil quickly.

Add spinach for the last minute as it cooks quickly.

At the very end, add the peas so they take on some of the flavour.
Season more if liked.

Portion rice into a bowl and spoon over the filling and serve immediately.

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