histaminarm

Asian Vegetable Dumplings

You'll be surprised how easy it is to make these delicious low-histamine Asian vegetable dumplings yourself. Definitely give them a try!

This recipe is

  • vegan
  • Suitable for a low-histamine diet
  • lactose-free

Preparation time

30 minutes

Ingredients for one serving

For the dough

  • 300 g spelt flour
  • 1 large pinch of salt
  • 150-170 ml hot water

For the filling

Asian Vegetable Dumplings

preparation

  • Wash the mushrooms (1), pointed cabbage and carrot.
  • Cut the mushrooms (1) into small cubes.
  • Grate the carrot and cut the pointed cabbage into very thin strips.
  • Sauté the vegetables in a pan with a little coconut oil for about 10-15 minutes until browned and season with salt.
  • Stir the vegetables frequently.
  • Place everything on a plate to cool.
  • Meanwhile, knead a dough from spelt flour, salt and hot water and roll it out thinly.
  • Cut out round pieces of dough using a glass and fill them with about 1 teaspoon of vegetables.
  • Moisten the edges of the dough with water and seal them to form dumplings.
  • Once all the dumplings are ready, heat the coconut oil in a pan.
  • Fry the dumplings in it until golden brown on the bottom.
  • Then deglaze with about 100ml of water and cover the pan with a lid.
  • After 5 minutes, remove the lid and let the dumplings cook until the water has evaporated.
  • Finely chop ginger (1) and garlic (1) and mix with organic Asian sauce , acerola juice, organic vegetable spread carrot & beetroot and salt to make a sauce.
  • Serve the dumplings with the sauce and spring onions.

Our HistaFood tip

Dumplings freeze beautifully! To eat, simply place them frozen in a pan with a little oil and cover with a lid. Then add water and let them cook through.

Our recommendations

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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