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Dumplings in spicy nut sauce
Dumplings in spicy nut sauce

Dumplings in spicy nut sauce
Dumplings in spicy nut sauce
Source
Ingredients:
1
Servings
  • 1
    item
     package dumpling wrapper thaw to room temperature
  • 1200
    ml
     shredded cabbage
  • 120
    ml
     shredded carrot
  • 120
    ml
     chopped king oyster mushrooms or any low moisture mushrooms
  • 120
    ml
     finely chopped jicama for texture (optional)
  • 2
    tsp
     minced garlic
  • 2
    tsp
     minced ginger
  • 1
    item
     filling seasoning
  • 1
    tbsp
     light soy sauce/tamari
  • 1
    tbsp
     mushrooms stir fry sauce
  • 1
    item
     spicy nut sauce
  • 120
    ml
     chunky nut butter
  • 3
    tbsp
     light soy sauce/tamari
  • 2
    tbsp
     chenkiang vinegar
  • 1
    tbsp
     toasted white sesame seeds
  • 1
    tbsp
     chili oil with sediment
  • 1
    tsp
     grated ginger
  • 1
    tsp
     maple syrup
Dumplings in spicy nut sauce
Instructions:
  1. To prepare the filling, heat a non-stick pan with 1 tablespoon oil, sauté ginger and garlic until fragrant.
  2. Then add in carrot, mushrooms, cabbage, jicama and stir fry until cabbage starts to wilt. Seasoned with sauce and adjust taste accordingly.
  3. Place mixture on a sieve over a bowl and squeeze as much liquid out as possible then add in chopped cilantro.
  4. 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.
  5. 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).
  6. 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.
  • 1
    item
     package dumpling wrapper thaw to room temperature
  • 1200
    ml
     shredded cabbage
  • 120
    ml
     shredded carrot
  • 120
    ml
     chopped king oyster mushrooms or any low moisture mushrooms
  • 120
    ml
     finely chopped jicama for texture (optional)
  • 2
    tsp
     minced garlic
  • 2
    tsp
     minced ginger
  • 1
    item
     filling seasoning
  • 1
    tbsp
     light soy sauce/tamari
  • 1
    tbsp
     mushrooms stir fry sauce
  • 1
    item
     spicy nut sauce
  • 120
    ml
     chunky nut butter
  • 3
    tbsp
     light soy sauce/tamari
  • 2
    tbsp
     chenkiang vinegar
  • 1
    tbsp
     toasted white sesame seeds
  • 1
    tbsp
     chili oil with sediment
  • 1
    tsp
     grated ginger
  • 1
    tsp
     maple syrup
1
Servings
0

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.

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