Vegan Dumplings with Sweet Sour Filling and Chili Broth
Ingredients
- 2 tablespoons canola oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 centimeters ginger, minced
- 1/2 small cabbage head, finely chopped
- 200 grams mushrooms, chopped
- 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
Wrappers
- 200 grams all-purpose flour
- 100 milliliters water
Preparation
Prepare dumpling wrappers by mixing flour and water to form a dough, then roll out into thin circles
Heat 2 tablespoons canola oil in a pot over low-medium heat.
Add 1 small onion (chopped), 3 cloves garlic (minced), a 2 cm piece of ginger (minced), and 1/2 small cabbage head (finely chopped); cook for 3-4 minutes.
Add 200 grams chopped mushrooms and cook for another minute.
Stir in 1 teaspoon salt, 1.5 tablespoons flour, 1 tablespoon dark soy sauce, 1 tablespoon apple cider vinegar, and 2 tablespoons brown sugar; cook for about 5 minutes until filling is ready.
Assemble dumplings by placing filling in wrappers and sealing edges
Steam the dumplings for 10-15 minutes until cooked
For the chili broth, mix together 100 milliliters vegetable broth, 1 tablespoon canola oil, and 1 teaspoon chili flakes.
Serve the steamed dumplings with chili broth on top.
