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Dumplings with wood ear mushrooms, mung bean, cashews and mint

A trick to keep these dumplings nice and tight is to roll them while they are still somewhat firm but malleable. Once you’ve got the rhythm, you can begin to roll and eat once they are all prepared.



  • 1 cup yellow mung beans, soaked And cooked
  • 2 tablespoons wood ear mushrooms, soaked and cooked
  • 2 tablespoons roasted cashews, crushed)
  • 2 stalks green onion/scallions, sliced
  • 1 clove garlic, minced
  • 1 tablespoon maggi or soy sauce
  • 2 cups mesclun mix
  • 1/4 cup mint
  • 1/4 cup Thai basil
  • 1 package rice paper
  • 1 lime
  • Salt and black pepper, to taste


  1. Soak mung beans for one hour and cook in salted water like pasta until tender, about 15 minutes. Soak wood ear mushrooms until hydrated, about five minutes.
  2. Preheat a skillet to medium heat then add two tablespoons of oil. Add scallions and cook
  3. until tender. Then pour in mung beans, wood ear mushrooms, and crushed cashews and cook for three minutes. Season with soy sauce or Maggi sauce, salt, and pepper. Set aside to cool.
  4. On your prep table, prepare a mixing bowl with cool water, a cutting board lined with moist linen, and a plate to serve the dumplings.
  5. To prepare the dumplings, soak 1 sheet of rice paper for five seconds and place it onto the moist linen. Add lettuce, herbs, and two tablespoons of the mung bean mixture. Fold in each end to create a neat package of mix. Flip over and repeat the process until you’ve run out of filling.
  6. Serve with additional crushed cashews, herbs, and lime juice. Enjoy! 

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