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) ⁣⁣
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 a few tbsp 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

I'm Aline, I grew up in Hong Kong and currently live there, but have lived and worked in London and Shanghai. My background and work has always been focused around marketing and communications and I've dabbled in a range of industries from hospitality, F&B, tech to manufacturing. 


Sincerely Aline is about wholesome, simple, fuss-free cooking and living a (mostly!) healthy lifestyle. I’ve been cooking since I was young, and grew up around a family of foodies. Food was and remains to be an integral part of my life. My recipes are inspired by food I enjoyed growing up and around my travels. I love to feed people and regularly cook for my family and friends. I am constantly planning and developing my own recipes, visiting my local market and seeing what’s in season and flicking through food magazines, Instagram etc. I create dishes that can be easily recreated for families, or for people who are busy and feel they don't usually have time to cook. 



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 a few tbsp 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

I'm Aline, I grew up in Hong Kong and currently live there, but have lived and worked in London and Shanghai. My background and work has always been focused around marketing and communications and I've dabbled in a range of industries from hospitality, F&B, tech to manufacturing. 


Sincerely Aline is about wholesome, simple, fuss-free cooking and living a (mostly!) healthy lifestyle. I’ve been cooking since I was young, and grew up around a family of foodies. Food was and remains to be an integral part of my life. My recipes are inspired by food I enjoyed growing up and around my travels. I love to feed people and regularly cook for my family and friends. I am constantly planning and developing my own recipes, visiting my local market and seeing what’s in season and flicking through food magazines, Instagram etc. I create dishes that can be easily recreated for families, or for people who are busy and feel they don't usually have time to cook.