Sweet and Sour Cabbage Mushroom Dumplings with Chili Broth
Ingredients
- 2 tbsp canola oil (for filling)
- 1 small onion, chopped (for filling)
- 3 cloves garlic, minced (for filling)
- 2 cm piece ginger, minced (for filling)
- 1/2 small cabbage head, finely chopped (for filling)
- 200g mushrooms, chopped (for filling)
- 1 tsp salt (for filling)
- 1.5 tbsp flour (for filling)
- 1 tbsp dark soy sauce (for filling)
- 1 tbsp apple cider vinegar (for filling)
- 2 tbsp brown sugar (for filling)
- 100ml vegetable broth (for broth)
- 1 tbsp canola oil (for broth)
- 1 tsp chili flakes (for broth)
Preparation
Heat 2 tbsp canola oil in a pot over low-medium heat.
Add chopped onion, minced garlic, minced ginger, and finely chopped cabbage.
Cook for about 3-4 minutes.
Add 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.
Mix 100ml vegetable broth, 1 tbsp canola oil, and 1 tsp chili flakes for the chili broth.
Assemble the dumplings with the prepared filling
Steam the dumplings until cooked
Pour the chili broth over the steamed dumplings and serve
