INGREDIENTS
Main Ingredients
1 package dumpling wrapper thaw to room temperature
5 cups shredded cabbage
½ cup shredded carrot
½ cup chopped King oyster mushrooms or any low moisture mushrooms
½ cup finely chopped jicama for texture (optional)
2 teaspoons minced garlic
2 teaspoons minced ginger
Filling seasoning
1 tablespoon light soy sauce/tamari
1 tablespoon mushrooms stir fry sauce
Spicy nut sauce
½ cup chunky nut butter
3 tablespoons light soy sauce/tamari
2 tablespoons Chenkiang vinegar
1 tablespoon toasted white sesame seeds
1 tablespoon chili oil with sediment
1 teaspoon grated ginger
1 teaspoon maple syrup
INSTRUCTIONS
Dumpling
To prepare the filling, heat a non-stick pan with 1 tablespoon oil, sauté ginger and garlic until fragrant.
Then add in carrot, mushrooms, cabbage, jicama and stir fry until cabbage starts to wilt. Seasoned with sauce and adjust taste accordingly.
Place mixture on a sieve over a bowl and squeeze as much liquid out as possible then add in chopped cilantro.
To make the dumplings, place a wrapper on one palm and wet the side with water. Then, spoon about 1 tablespoon mixture and place it in the middle of the wrapper. Bring both sides together and press to seal tightly to remove as many air bubbles as possible.
To cook dumplings, bring a deep shallow pot with water to boil. While water is boiling, drop dumplings in slowly using a slotted spoon (cook in few batches).
Let dumplings cook until they float up and let afloat for 30 seconds to 1 minute or until the wrapper turns translucent. To serve, ladle dumplings to a bowl and pour the sauce over.
Spicy nut sauce
Whisk sauce ingredients in a bowl until all incorporated.