When you are STANGING for dumplings but you can’t be bothered heading to China Town or rolling them up yourself.
Get these in your gob. I can eat this dish breaky, lunch and dinner and our kids have been known to gobble a few down too.
- 3 spring onions, sliced
- 2 cloves garlic, minced
- 1cm ginger, minced
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar (or apple cider if you ain't got none!)
- 500g mushrooms, finely diced
- 9 eggs, beaten
- Olive oil spray
- Heat the pan and add the sesame oil, onions, garlic & ginger. Cook for 2 minutes on a low heat to soften.