Spice it up with these Ginger and Cabbage Dumplings with Ginger Chilli Coconut Sauce.
Ginger and Cabbage Dumplings with Ginger Chilli Coconut Sauce Recipe
Serves 4
Ingredients:
½ cup (125ml) coconut cream, warmed
Baby purple shiso leaves, to serve
Store-bought pickled ginger, to serve
Ginger chilli oil
3 whole star anise
2 cloves garlic, crushed
2 tbsp grated ginger
1 tbsp caster sugar
2 tsp toasted white sesame seeds
1 tsp crushed chilli flakes
1 cup (250ml) melted coconut oil
Dumplings
1 tbsp sesame oil
2 garlic cloves, crushed
400g wombok cabbage (about half a cabbage), finely shredded
2 tbsp grated ginger
4 spring onions, thinly sliced
227g can water chestnuts, finely chopped
1 tbsp toasted white sesame seeds
2 tsp cornflour
28 round gow gee wrappers
Method:
For dumpling filling, heat oil in a large frying pan over medium heat. Add garlic and cabbage. Cook for 4 minutes, stirring occasionally or until softened. Add ginger, onion, water chestnuts, sesame seeds and season. Add cornflour; mix to combine. Place in bowl; set aside to cool.
Lay wrappers on a clean surface and spoon heaped teaspoons of the filling into the centre. Brush edges with water, fold and crimp to seal.
Place dumplings on a lined baking tray.
For ginger chilli oil, place star anise, garlic, ginger, sugar, sesame seeds and chilli in a small heatproof bowl. Place coconut oil in a small saucepan on medium heat. Cook for 3 minutes, or until very hot. Pour over the ginger mixture; set aside.
Cook dumplings in batches in a bamboo steamer for 6 minutes, or until cooked through. Repeat with remaining dumplings.
Divide into bowls, drizzle with warmed coconut cream and ginger chilli oil. Serve with shiso, pickled ginger and pepper.
