Sweet and Sour Cabbage Mushroom Dumplings with Chili Broth
Ingredients
- 2 tbsp canola oil
- 1 small onion
- 3 cloves garlic
- 2 cm piece ginger
- 1/2 small cabbage head
- 200g chopped mushrooms
- 1 tsp salt
- 1.5 tbsp flour
- 1 tbsp dark soy sauce
- 1 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 100ml vegetable broth
- 1 tsp chili flakes
Preparation
Heat 2 tbsp canola oil in a pot over low-medium heat.
Add 1 small onion (chopped), 3 cloves of garlic (minced), a 2 cm piece of ginger (minced), and 1/2 small cabbage head (finely chopped), then cook for about 3-4 minutes.
Add 200g chopped mushrooms and cook for another minute.
Add 1 tsp salt, 1.5 tbsp flour, 1 tbsp dark soy sauce, 1 tbsp apple cider vinegar, and 2 tbsp brown sugar.
Stir everything together and cook for about 5 minutes until the filling is ready.
For the chili broth, mix together 100ml vegetable broth, 1 tbsp canola oil, and 1 tsp chili flakes.
This makes enough filling for about 26 dumplings to be served with the chili broth on top of steamed dumplings.
