Sweet and Sour Cabbage Mushroom Dumplings with Chili Broth
Ingredients
Dumpling filling
- 2 tbsp canola oil
- 1 small onion
- 3 cloves of garlic
- about 2 cm piece of ginger
- 1/2 small cabbage head
- 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 chopped onion, 3 minced garlic cloves, about 2 cm minced ginger, and 1/2 finely chopped small cabbage head, and 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.
This makes enough filling for approximately 26 dumplings and the broth is served on top of steamed dumplings.
