Sweet and Sour Cabbage Mushroom Dumplings with Chili Broth
Ingredients
Filling
- 2 tbsp canola oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 cm piece of ginger, minced
- 1/2 small cabbage head, finely chopped
- 200g mushrooms, chopped
- 1 tsp salt
- 1.5 tbsp flour
- 1 tbsp dark soy sauce
- 1 tbsp apple cider vinegar
- 2 tbsp brown sugar
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 chopped onion, 3 minced garlic cloves, a 2 cm piece of minced ginger, and 1/2 finely chopped small cabbage head; 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; stir everything together and cook for about 5 minutes until the filling is ready.
For the chili broth, mix together 100ml vegetable broth, 1 tbsp canola oil, and 1 tsp chili flakes.
Assemble the dumplings by filling dumpling wrappers with the prepared filling and sealing them
Steam the dumplings until cooked through, about 10-15 minutes
Serve the steamed dumplings with the chili broth poured on top
