Recipe⠀| Shoppinglist


  • 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⠀




DUMPLINGS:⠀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.⠀⠀

SAUCE:⠀Heat the oil in a pan then remove pan from heat. Add all remaining ingredients and mix well. Pour the sauce on top of the dumplings and add garnish.


by @legallyplantbased 

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