Last updated 24 Dec 2014

Easy & Healthy Chinese Pasta “Pan Min” Recipe

This is a very simple way of preparing a highly nutritious snack or breakfast using ready-made (rolled) sheets of organic wheat dough. As the wheat dough sheets come in a frozen package, they need to be thawed before they can be used. You can do so by leaving them in the kitchen overnight until they become soft and pliable and ready to be used.

1 serving

Organic ingredients:

  • 1.5 cups kombu dashi soup stock
  • 1/2 packet (100 g) Woods kyoza wholegrain wheat dumpling skin, cut into halves
  • 50 g cabbage, shredded


  • 1-1.5 tablespoons shoyu or nama shoyu (unpasteurized)
  • 1 teaspoon kombu shiitake dashi soup stock powder


  • 1 tablespoons carrot pickles
  • 1 teaspoon coriander, chopped or spring onion
  • A few drops of sesame oil, toasted

Vinegar dip:

  • 1 tablespoon balsamic vinegar
  • 1 tablespoon nama shoyu, unpasteurized
  • 1 tablespoon mirin (non-alcohol)
  • Dash of black pepper, freshly ground

Kombu dashi soup stock:

  • 2 L clean water
  • 4 wild pine shiitake donko
  • 10 cm Unsui Macrobiotic kombu seaweed

Method for preparing kombu dashi soup stock:

Soak all the ingredients in water overnight. Drain and refrigerate the soaking water for later use. This soup stock contains rich trace minerals and can be used in soup or gravy.

Method for preparing Pan Min:

  1. In a stainless steel pot, bring kombu dashi soup stock to a boil over a gas stove.
  2. Add cabbage and kyoza dumpling skin piece by piece to prevent sticking. Boil for one minute, stirring once or twice.
  3. Add seasoning. Remove from fire and transfer to a serving bowl.
  4. Garnish and serve with the vinegar dip.


Posted by June Lim Dec 2014

Frozen wholegrain wheat kyoza dumpling skins are available in our grocery offering. The dumpling skins can also be used to make dumplings with filling.