Recipe⠀| Shoppinglist

Dumplings

250g Chestnut mushrooms, finely chopped⠀
250g Napa cabbage, finely shredded⠀
3 scallions, finely chopped⠀
1/4 cup cilantro, finely chopped⠀
2 garlic cloves, minced⠀
1 tbsp grated ginger⠀
1 1/2 tbsp light soy sauce⠀
1/2 tsp chili flakes⠀
salt to taste⠀
3 tsp sesame oil⠀
30 dumpling wrappers⠀⠀

Sauce⠀

1 1/2 tbsp black vinegar ⠀
2 tbsp light soy sauce ⠀
1-2 tsp dried chili flakes⠀
1 tsp coconut sugar⠀
1 tsp grated ginger⠀
1 scallion, finely chopped⠀
1 1/2 tbsp rapeseed oil⠀⠀

Garnish⠀

Sesame seeds and scallions ⠀

Preparations

DUMPLINGS:⠀Heat 1 tsp sesame oil in a pan and fry garlic, ginger, scallions and Napa cabbage on medium heat until the cabbage is soft and all liquid has evaporated. Place in a bowl and set aside.⠀Heat 2 tsp sesame oil in the pan and cook mushrooms on medium heat until slightly golden. Stir in with the cabbage and the remaining ingredients and let cool slightly.⠀Wet the edges of the wrapper with water and place a bit less than 1 tbsp of filling in center and fold in half-moon shape. Then, bring the two ends together and press firmly.⠀Cook dumplings in boiling water covered until they float to the top. Place dumplings on a plate.⠀⠀

SAUCE:⠀Heat the oil in a pan then remove pan from heat. Add all remaining ingredients and mix well. Pour the sauce on top of the dumplings and add garnish.

Enjoy!

by @legallyplantbased

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