Mushroom & Leek Cabbage Dumplings - Delish UK

Daniel Harding

Makes: 12 - 16

Prep Time: 1 hour 0 mins

Cook Time: 0 hours 30 mins

Total Time: 1 hour 30 mins

1

large, or 2 small white cabbages

200 g

chestnut mushrooms, dirt removed

150

shiitake mushrooms, dirt removed

1

leek, washed and cut into four 

1 tbsp.

vegetable oil, plus more for frying

2 tbsp.

light soy sauce 

1 tbsp.

dark soy sauce

1 tbsp.

sesame oil

1. In a food processor, blitz your mushrooms in batches until chopped very finely, repeat with your leeks. You could do this by hand if you like. 
2. In a frying pan over high heat, add 1tbsp oil. Once hot add your blitzed mushrooms and leeks and cook until all the water has evaporated, add in your soy sauces and sesame oil, leave to cool. 
3. Take your cabbage, cut out the core and carefully pick off as many leaves as you can without damaging them. Once it becomes too hard, boil the whole cabbage for 20-25mins to remove any further leaves, adding the leaves you already removed for the final 10mins to soften. Allow to cool for 10mins
4. Add 1 tbsp of dumpling mix to each cabbage, gently roll folding in the sides. Repeat until all dumplings are made
5. Heat the remaining oil in a large non-stick pan and place the dumplings fold side down, gently fry until golden and crisp
6. Make a dipping sauce of your choice, we used soy, black vinegar, chilli crisp, spring onions and sesame seeds.

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