Sweet and Sour Cabbage Mushroom Dumplings with Chili Broth
Ingredients
Dumpling filling
- 2 tbsp canola oil
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- approximately 2 cm piece of ginger (minced)
- 1/2 small cabbage head (finely chopped)
- 200g chopped mushrooms
- 1 tsp salt
- 1.5 tbsp flour
- 1 tbsp dark soy sauce
- 1 tbsp apple cider vinegar
- 2 tbsp brown sugar
Chili broth
- 100ml vegetable broth
- 1 tbsp canola oil
- 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), approximately 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, then stir everything together and cook for about 5 minutes until the filling is ready.
Mix together 100ml vegetable broth, 1 tbsp canola oil, and 1 tsp chili flakes to prepare the chili broth.
Assemble the dumplings by filling wrappers with the prepared filling
Steam the dumplings until cooked through
Serve the steamed dumplings with the chili broth poured on top
