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.

Summer Fruit Mint Tea

Summer Fruit Mint Tea | Add A Little

I made a drinks recipe yay! I haven’t made one yet on Add A Little and thought you would enjoy this refreshing, minty, slightly fruity drink that’s perfect for summer! And I know it’s nearly the end of summer (nooo) but lets just pretend it’s still hot and sunny and we can have picnics.

Summer Fruit Mint Tea | Add A Little

I also decided to give an outdoor shoot a little go, which was super fun! What do you think of the shots? I’m really happy with the way they turned out so I’ll definitely try different sceneries more often! (Just ignore the fact that it was fuh-reezing outside and my fingers nearly fell off!)

Summer Fruit Mint Tea | Add A Little

More drink recipes to come!

Summer Fruit Mint Tea | Add A Little

Summer Fruit Mint Tea vegan, gluten free, dairy free

A delicious summer drink that is refreshing on a hot, summers day.
Feel free to add any fruits of your choice and this is delicious served warm if you add a slice of orange and some fresh mint leaves too.

2 teabags of good quality mint tea
500ml cool water (you can use boiling water if you want to speed up the process but I think long steeping gives it a more crisp, minty flavour)
Fruits of your choice: raspberries, frozen grapes, plums, nectarines

optional: sweetner such as agave or stevia

Steep the teabags in the cool water for about half and hour.

Chill in the fridge and serve cold with fruits.
Use frozen grapes instead of ice cubes so the flavour doesn’t go!

Summer Fruit Mint Tea | Add A Little