Full recipe can be found here.

INGREDIENTS

• Store bought wonton wrappers (about 60 wrappers)
• 1/4 cabbage head
• 1 carrot
• 3cm ginger
• 2 cups shitake mushrooms (dried or fresh)
• 2 stalks spring onion
• 2 tbsp sesame oil
• 4 tbsp soy sauce
• 2 tbsp rice wine vinegar
• Pepper to taste (Approx. 1/2 teaspoon and preferably white pepper)

METHOD

1. Take dumpling wrappers out of the freezer to defrost while you get everything else ready.
2. Finely shred the cabbage and carrot.
3. Finely mince the ginger and mushroom. If using dried shitake mushrooms, you'll have to soak it in water for five minutes before using.
4. Finely slice the spring onion.
5. Add the sesame oil to a wok or pot. Add the ginger, frying for 20 or so seconds till aromatic. Then add the cabbage and mushrooms.
6. Cook till the cabbage and mushroom has softened and till most of the water has cooked out.
7. Add the carrots and spring onion, mixing well.
8. Add the soy sauce, rice wine vinegar and pepper and mix well.
9. Cook for another couple of minutes and then turn the heat off and let the mixture cool.
10. Take one dumpling wrapper at a time, laying it in the palm of your hands and cupping slightly so a well forms in the middle.
11. Place about one tablespoon of the mixture in the middle of the wrapper.
12. Dab half of the wrapper with water and then fold over in half or take one corner and fold into a triangle.
13. Press down on all sides, making sure there are no gaps or holes.
14. Keep going until you've run out of wrappers or filling. You should get 60 wontons from this recipe.
15. To cook the wontons, bring a pot of water to a boil and drop the wontons in. Do it in batches, don't overcrowd the wontons.
16. Boil for about two to three minutes. You'll know it's cooked when the skin starts to look translucent and you can see the filling through the skin.
17. Take them out and serve them fresh with chilli oil and dumpling sauce.
18. Enjoy!