Pork & Oyster Mushroom Dumplings – Low FODMAP Recipe Of The Week

Celebrate Lunar New Year With…

FODMAP Friendly Pork & Oyster Mushroom Dumplings

Lunar New Year is celebrated by over 1.5 billion people around the world.

It is a special time to gather with family & friends to welcome a prosperous new year.

Some families celebrate with dumplings during Lunar New Year as a symbol of wealth.

This recipe was adapted from The Woks Of Life Chicken Dumplings Recipe by substituting high FODMAP ingredients with low FODMAP ingredients. 

Serves: 2 (12 dumplings per serve)

• 1 2/3 Cup (250g) Lo Fo Pantry Plain Flour
• 1/2 Cup Water
• 1 Tbsp Cobram Estate Garlic Infused Olive Oil, Plus 2 Extra Tbsp
• 60g Oyster Mushrooms, Chopped
• 200g Pork Mince
• 1 Tsp Sesame Oil
• 1 Tbsp Soy Sauce
• 1 Tsp Sugar
• 1 Tbsp Rice Wine Vinegar

Steps:

To Make Dumplings: 

1. 1. 1. Put Lo Fo Pantry Plain Flour in a large mixing bowl. Gradually add the water to the flour and knead into a dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour.
   2. 2. In a large pan, heat 1 tablespoons garlic infused olive oil over medium heat. Add the chopped oyster mushrooms. Cook for 8-10 minutes, and transfer to a bowl, along with the pork mince, sesame oil, soy sauce, sugar, rice wine vinegar, and 2 tablespoons garlic infused olive oil.
   3. 3. Use a pair of chopsticks to stir the filling together in one direction for about 5 minutes, until the mixture resembles a paste. Divide the dough into 24 equal pieces. Roll out each piece into a rough circle about 2cm in diameter, and add about 1.5 tablespoons of filling. Pleat the dumplings and ensure they are tightly sealed. Continue until all the dumplings are assembled.
   4. 4. At this point, you can place the dumplings on a parchment-lined tray (spaced apart, so they aren’t touching each other), and freeze solid. Then you can transfer to zip-top bags and store in the freezer.

To Pan Fry Dumplings:

1. To cook the dumplings, whether fresh or frozen, add a tablespoon of oil to a non-stick pan over medium high heat. Add the dumplings to the pan, and allow to fry. When the bottoms of the dumplings are lightly golden brown, add enough water to come about 1cm up the pan, and cover. When the water has steamed off, uncover, and allow the dumplings to continue frying until golden brown. Serve with soy sauce or vinegar.

To Boil Dumplings:

1.  If you’d rather not fry the dumplings, you can also toss them into boiling water, stir gently so they don’t stick to the bottom of the pot, and cook until they float to the surface.

Lo Fo Pantry Plain Flour

Cobram Estate Garlic Infused Olive Oil

May this Lunar New Year be your happiest and most prosperous yet, Fodmappers!