Who doesn't love dumplings? They're delicious, you can eat 'em for a snack, lunch or dinner, and you can stuff them with anything you like, including chocolate if you fancy (don't judge).
These ones are stuffed with cabbage, mushrooms and tofu and we fried them because, well, fried dumplings are even more delicious than steamed ones and we were feeling naughty. But, you can choose to steam them instead for about 15 minutes.
We used store bought dumpling wrappers (easy to find in Hong Kong, of course), but you can also make them from scratch if your'e feeling ambitious. After adding the tofu veg mixture to the dumpling wrappers, seal and pleat them. This takes some dexterity and practice. If you don't get it right the first time, don't despair—they'll still be tasty. Brush some water on the outer and inner edges of the wrapper to help it stick together to make the dumpling. While you're working on stuffing and pleating the dumpling wrappers, keep them covered with a slightly damp towel, so that they don't dry out.
Serve them with chilli soy sauce if you like it spicy, or some tamari
a packet of dumpling wrappers (found in Asian food stores)
3 tablespoons frying vegetable oil
1 tablespoon ginger, minced
3 cloves garlic, minced
½ cup onion, minced
2 cups shiitake mushrooms, or brown mushrooms, chopped
1 cup red cabbage, finely shredded
1 cup carrots, finely shredded and chopped to smaller pieces
1 block extra firm tofu, diced into small cubes
½ cup green onions, finely sliced