light dish of dumplings in a warming kombu broth
Ingredients
- Broth
- 1 strip/sheet kombu
- 700ml water
- 1 tbsp tamari
- Dumplings
- 10-12 dumpling wraps
- 150g shitake mushrooms
- 1/4 white cabbage
- 2-3 sprigs spring onion
- 1 chilli
- 1 inch piece of ginger
- 1 clove garlic
- 2 tbsp sesame oil
- 1 tbsp tamari
Preparation
Put water and kombu into a sauce pan & let sit for 15 mins & then bring to a boil, clamp lid on & let simmer for 15 mins
Mince chilli, ginger & garlic. Chop cabbage and mushrooms very small. Heat a pan & pour sesame oil in & then sauté spices for 1 minute & then add mushrooms & cabbage & sauté for a further 5 mins. Leave mixture to cool slightly
Lightly wet the edges of the dumplings wraps & put a teaspoon of the mushroom & cabbage mixture in & then fold it up. Do this until everything is used up
Lay the dumplings in a bowl & then slowly pour in the broth. Finish off with finely chopped spring onions & serve
