Vegan Dumplings with Sweet Sour Cabbage Filling and Chili Broth
Ingredients
- 2 tablespoons canola oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 cm piece ginger, minced
- 1/2 small cabbage head, finely chopped
- 200 grams chopped mushrooms
- 1 teaspoon salt
- 1.5 tablespoons flour
- 1 tablespoon dark soy sauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sugar
- 100 milliliters vegetable broth
- 1 tablespoon canola oil
- 1 teaspoon chili flakes
Preparation
Heat 2 tablespoons 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).
Cook for about 3-4 minutes.
Add 200 grams chopped mushrooms.
Cook for another minute.
Add 1 teaspoon salt, 1.5 tablespoons flour, 1 tablespoon dark soy sauce, 1 tablespoon apple cider vinegar, and 2 tablespoons brown sugar.
Stir everything together and cook for about 5 minutes until the filling is ready.
For the chili broth, mix together 100 milliliters vegetable broth, 1 tablespoon canola oil, and 1 teaspoon chili flakes.
