favorite
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rate
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 Red Cabbage and Mushroom Cumin Dumplings
Red Cabbage and Mushroom Cumin Dumplings

  1. Prepare the dumpling filling by frying the ginger and cabbage in a little oil for a few minutes. Add the shiitake mushrooms
  2. Stir in the cumin and coriander powder, and the rice vinegar. Fry for a few minutes until the cabbage starts to cook through
  3. Add the bok choy, and the soy sauce, and fry for a further few minutes
  4. Leave to one side to cool slightly
  5. 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 ⁣⁣
  6. Once all the dumplings are wrapped, heat a non-stick frying pan, add a touch of oil, warm slightly, add the dumplings
  7. 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⁣⁣⁣⁣⁣
  8. Serve with a black vinegar dip or sambal

Red Cabbage and Mushroom Cumin Dumplings
favorite
print
rate
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) ⁣⁣
  1. Prepare the dumpling filling by frying the ginger and cabbage in a little oil for a few minutes. Add the shiitake mushrooms
  2. Stir in the cumin and coriander powder, and the rice vinegar. Fry for a few minutes until the cabbage starts to cook through
  3. Add the bok choy, and the soy sauce, and fry for a further few minutes
  4. Leave to one side to cool slightly
  5. 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 ⁣⁣
  6. Once all the dumplings are wrapped, heat a non-stick frying pan, add a touch of oil, warm slightly, add the dumplings
  7. 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⁣⁣⁣⁣⁣
  8. Serve with a black vinegar dip or sambal