Makes: 30 dumplings⁣


30 dumpling wrappers ⁣
2 cups of cabbage, finely chopped ⁣
1/2 cup of chives, finely chopped ⁣
1 cup of firm tofu, finely diced⁣
6-8 Shitake mushrooms, soaked & diced⁣
1 tablespoon of minced ginger ⁣
⁣1 teaspoon salt ⁣
1/2 teaspoon white pepper⁣
1 teaspoon mushroom stock powder⁣
2 tablespoons soy sauce⁣
2 tablespoon cooking oil and 1 tablespoon for cooking ⁣


1. Prepare, chop and all the vegetables & seasonings into a large bowl. Mix everything together.⁣

2. Assemble the dumplings: set up a little dish filled with water. Use your finger to dip it in the water and moisten the edges of one side of the wrapper.⁣

3. Add 2 teaspoons of filling into the centre of the wrapper. Then fold the sides of the wrapper together a press to create a semi-circle shape. Create 5 – 6 pleats along the edges. Repeat with remaining wrappers & filling.⁣

4. Pan fry ⁣the dumplings: Heat 1 tablespoon of oil in nonstick pan on medium-high heat. Arrange 10-12 dumplings in the pan such that they do not overlap. Fry for 2 minutes until the bottoms are golden.⁣

5. Reduce the heat to medium-low. Pour in ¼ cup water into the side of the pan (be careful as the oil may splatter). Cover the pan with a lid & allow dumplings to steam until the water evaporates, about 3-5 mins.⁣

6. Remove the lid & increase the heat to medium-high. Fry for 2 more mins, until bottoms are brown & crisp.⁣

7. If you want to make more, work in batches, adding another tablespoon of oil and ¼ cup water for each batch. ⁣