Dumplings Recipe | Nutritional Therapy for IBD

Ingredients

20 Round Dumpling Wrappers

1 Onion

1 Carrot

2 Potatoes

1/2 cup Mushrooms

1 Cabbage

1 block of firm Tofu

3 TBSP Olive oil

1/4 cup water

1 TBSP soy sauce

1 tsp sesame oil

1/4 tsp honey

1 tsp ginger

2 cloves of garlic

1/2 tsp white pepper

20 Round Dumpling Wrappers

1 Onion

1 Carrot

2 Potatoes

1/2 cup (55g) Mushrooms

1 Cabbage

1 block of firm Tofu

3 TBSP (45 ml) Olive oil

1/4 cup (59 ml) water

1 TBSP (15 ml) soy sauce

1 tsp (5 ml) sesame oil

1/4 tsp (1.25 ml) honey

1 tsp (5 ml)ginger

2 cloves of garlic

1/2 tsp (2.5 ml) white pepper

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Dietary Therapies

MED

Dietary Requirements

Dairy-Free

Egg Free

Lactose-Free

Nut Free

Shellfish Free

Vegan

Vegetarian

Recipe PDF

Instructions

Finely dice onions, carrots, mushrooms, cabbage and tofu.
Add 1 TBSP olive oil to a pan. Sauté onions, carrots, mushrooms, cabbage, and tofu with shredded garlic and ginger on medium heat for 5 mins.
Sprinkle white pepper over vegetables and add in the soy sauce, honey and sesame oil. Cook for 15 mins or until tender.
Boil potatoes until soft. Smash potatoes then add to the vegetable mix.
Once mixed, scoop 1 tsp of the filling into a dumpling wrapper on a large side plate. Slightly wet your fingers to fold and close. Repeat the process for the remaining wrappers.
To cook the dumplings, place 1 TBSP of olive oil in a large pan over medium heat and heat the first batch of dumplings for 3 mins or until their bases are golden brown.
Pour 1/4 cup water in and close the lid for 10 mins until the water evaporates.
Repeat for the remaining batches.
Serve and pair with a side of soy sauce or tamari.