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Ginger & Cabbage Dumplings with Ginger Chilli Coconut Sauce

Ginger & Cabbage Dumplings with Ginger Chilli Coconut Sauce

Spice it up with these Ginger & Cabbage Dumplings with Ginger Chilli Coconut Sauce. The ginger in this dish adds a warmth and spice that will tantalise your tastebuds. Ginger has been revered for centuries for its health benefits, and is known to ease nausea and can help ease the symptoms of the common the cold - making this dish a delicious immunity booster.

Ginger & Cabbage Dumplings with Ginger Chilli Coconut Sauce


Serves 4



  • ½ cup (125ml) coconut cream, warmed
  • Baby purple shiso leaves, to serve
  • Store-bought pickled ginger, to serve

For the 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

For the 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



  1. 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.
  2. Add ginger, onion, water chestnuts, sesame seeds and season. Add cornflour; mix to combine.
  3. Place in bowl; set aside to cool.
  4. 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.
  5. Place dumplings on a lined baking tray.
  6. For ginger chilli oil, place star anise, garlic, ginger, sugar, sesame seeds and chilli in a small heatproof bowl.
  7. 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.
  8. Cook dumplings in batches in a bamboo steamer for 6 minutes, or until cooked through. Repeat with remaining dumplings.
  9. Divide into bowls, drizzle with warmed coconut cream and ginger chilli oil. Serve with shiso, pickled ginger and pepper.
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