Shitake Mushroom Sesame Oil Garlic Ginger Tofu Carrot Green Cabbage Dumpling Wrappers DIPPING SAUCE Sugar Soy Sauce Chili Oil Chinese Black Vinegar Red Pepper Flakes Sesame Oil
Cook the aromatics, stirring often, add tofu and mushrooms and cook for 5-8 minutes, stirring often.
Stir in carrots, cabbage, soy sauce, and red pepper flakes. Finish off with green onions, continuing to stir often. Cook until the liquid evaporates.
Scoop the filling onto the centre of a wrapper. Fold the dumpling wrapper in half and gently seal the ends with some water. Crimp the edges.
Sear the dumplings until the bottoms are golden brown. Pour some water over them, cover and steam until the water has cooked off.
Stir together the sauce ingredients, then season to taste. Serve cooked dumplings with the dipping sauce.