DUMPLINGS

1 packet of wonton or dumpling wrappers
1/2 an onion, finely diced
a pinch of salt
5 garlic cloves, minced
1/4 cabbage pulsed in food processor.
1 bag of shitake mushrooms soaked in hot water until soft. Keep the liquid.
3 tbsp mirin
4 tbsp hoisin sauce
4 tbsp chilli garlic sauce
thumb sized piece of ginger, minced
1 tablespoon sesame oil

1. Cook the onions over low heat with a pinch of salt until translucent. Add the garlic and cabbage. Stir and cook for a further few minutes over low heat.

2. Add shiitakes and stir. Cook for about 10-15 minutes, stirring occasionally.

3. Add the mirin, chilli garlic, hoisin, ginger and shiitake soaking liquid (pour it through a fine strainer as there may be some grit). Up the heat to medium and cook, stirring until liquid is cooked off. This will leave you with dumpling mix that is full of flavour but dry enough to seal in dumplings.

4. Cool the mix. Once cool, place teaspoonfuls in each dumpling wrapper, wet the edges and fold closed.

5. Place in a steamer and steam for about 6 minutes. Serve with dipping sauce. I like a mix of soy sauce, chinkiang vinegar and chilli oil.

Notes:
Feel free to use either red or white cabbage in this recipe