Ingredients
Original recipe: 24 dumplings; 6 per serving. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 24 eachvegan wheat dumpling wrappers, about 9 cm wide
- 250 gcabbage, finely chopped
- 100 gcarrot, grated
- 150 gmushrooms, finely chopped
- 80 gonion, finely chopped
- 15 gginger, grated
- 2 clovegarlic, minced
- 1 tbspneutral oil
- ½ tspground cumin
- ¾ tspsalt, divided
- 200 gtomatoes, chopped
- 1 tbspsesame seeds
- 1 tbsplemon juice
- ¼ tspchili flakes
- 50 mlwater for sealing wrappers and sauce
- 1500 mlwater for steaming
Make it
- Heat the oil in a frying pan over medium-high heat. Cook the onion, cabbage, carrot and mushrooms for 6–8 minutes, stirring, until excess moisture evaporates. Add ginger, garlic, cumin and half the salt for 1 minute, then spread on a plate to cool while preparing the dip.
- Toast the sesame seeds in a dry small pan over medium heat for 2 minutes. Add tomatoes, chili flakes, remaining salt and half the sealing-and-sauce water; simmer for 7 minutes. Blend with the lemon juice until spoonable.
- Place a heaped teaspoon of cooled filling in each wrapper. Moisten the rim with a little of the remaining water, fold in half and pleat or firmly pinch the edges shut, keeping unfilled wrappers covered.
- Bring the steaming water to a boil. Arrange dumplings on a perforated parchment liner with space between them, keeping the base above the water. Cover and steam over steady medium-high heat for 10–12 minutes, working in batches if needed.
- The wrappers should look slightly translucent and feel tender, with a piping-hot centre. Serve six dumplings per person with the tomato-sesame dip.
Ingredients, recipe context & sources
Ingredient flags: Wheat, Sesame. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.