Chestnut Mushroom Dumplings with Tangy Spicy Sauce
Ingredients
Dumplings
- 250g Chestnut mushrooms, finely chopped
- 250g Napa cabbage, finely shredded
- 3 scallions, finely chopped
- 1/4 cup cilantro, finely chopped
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 1 1/2 tbsp light soy sauce
- 1/2 tsp chili flakes
- salt to taste
- 3 tsp sesame oil
- 30 dumpling wrappers
Sauce
- 1 1/2 tbsp black vinegar
- 2 tbsp light soy sauce
- 1-2 tsp dried chili flakes
- 1 tsp coconut sugar
- 1 tsp grated ginger
- 1 scallion, finely chopped
- 1 1/2 tbsp rapeseed oil
Garnish
- Sesame seeds and scallions
Preparation
Heat 1 tsp sesame oil in a pan and fry garlic, ginger, scallions and Napa cabbage on medium heat until the cabbage is soft and all liquid has evaporated. Place in a bowl and set aside.
Heat 2 tsp sesame oil in the pan and cook mushrooms on medium heat until slightly golden. Stir in with the cabbage and the remaining ingredients and let cool slightly.
Wet the edges of the wrapper with water and place a bit less than 1 tbsp of filling in center and fold in half-moon shape. Then, bring the two ends together and press firmly.
Cook dumplings in boiling water covered until they float to the top. Place dumplings on a plate.
Heat the oil in a pan then remove pan from heat. Add all remaining sauce ingredients and mix well.
Pour the sauce on top of the dumplings and add garnish. Enjoy!
