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Prep
30 minutes
Total
1 hour
Serves
US | Metric
Ingredients
30 pre-made dumpling wraps
Filling
-
5 shiitake mushrooms (finely chopped)
-
100 g enoki mushrooms (chopped)
-
large handful bok choy (finely chopped)
-
¼ medium red cabbage (chopped)
-
1 large thumb ginger (diced)
-
1 tbsp cumin powder
-
2 tsps coriander powder
-
2 tbsps light soy sauce
-
1 tbsp rice vinegar
-
Sprinkle salt for extra taste
-
Oil for cooking (used sunflower)
Red Cabbage and Mushroom Cumin Dumplings
- Prepare the dumpling filling by frying the ginger and cabbage in a little oil for a few minutes. Add the shiitake mushrooms
- Stir in the cumin and coriander powder, and the rice vinegar. Fry for a few minutes until the cabbage starts to cook through
- Add the bok choy, and the soy sauce, and fry for a further few minutes
- Leave to one side to cool slightly
- Wrap the dumplings by scooping a tsp full in the middle of the dumpling wrap, add a touch of water around the rim fold over in half, and fold the whole edge into small pleats
- Once all the dumplings are wrapped, heat a non-stick frying pan, add a touch of oil, warm slightly, add the dumplings
- Brown either side (roughly 3-4 mins each side). Then add a few tbsps of water and leave to cook for a further few minutes until the water has evaporated
- Serve with a black vinegar dip or sambal
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Red Cabbage and Mushroom Cumin Dumplings
favorite
print
share
Prep
30 minutes
Total
1 hour
Serves
US | Metric
Ingredients
30 pre-made dumpling wraps
Filling
-
5 shiitake mushrooms (finely chopped)
-
100 g enoki mushrooms (chopped)
-
large handful bok choy (finely chopped)
-
¼ medium red cabbage (chopped)
-
1 large thumb ginger (diced)
-
1 tbsp cumin powder
-
2 tsps coriander powder
-
2 tbsps light soy sauce
-
1 tbsp rice vinegar
-
Sprinkle salt for extra taste
-
Oil for cooking (used sunflower)
- Prepare the dumpling filling by frying the ginger and cabbage in a little oil for a few minutes. Add the shiitake mushrooms
- Stir in the cumin and coriander powder, and the rice vinegar. Fry for a few minutes until the cabbage starts to cook through
- Add the bok choy, and the soy sauce, and fry for a further few minutes
- Leave to one side to cool slightly
- Wrap the dumplings by scooping a tsp full in the middle of the dumpling wrap, add a touch of water around the rim fold over in half, and fold the whole edge into small pleats
- Once all the dumplings are wrapped, heat a non-stick frying pan, add a touch of oil, warm slightly, add the dumplings
- Brown either side (roughly 3-4 mins each side). Then add a few tbsps of water and leave to cook for a further few minutes until the water has evaporated
- Serve with a black vinegar dip or sambal
More from
Discover what else is on CooklyBookly