Mushroom Dumplings

Ingredients

For the filling:

• 200g Tawaka Mushrooms (or mushrooms of choice), finely chopped

• 1 cup finely shredded cabbage

• 2 spring onions, finely chopped

• 2 garlic cloves, minced

• 1 tsp freshly grated ginger

• 1 tbsp soy sauce

• 1 tsp sesame oil

• Salt and pepper to taste

• 1 tsp cornflour (optional, helps bind)

For the dumplings:

• 1 packet round dumpling wrappers

• Water (for sealing)

• Neutral oil for pan-frying

For the dipping sauce:

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• ½ tsp grated ginger

• Optional: a pinch of chilli flakes or a splash of maple syrup

Method

1. Prepare the filling:
   Heat a drizzle of oil in a pan over medium heat. Sauté garlic, ginger, and spring onions until fragrant (about 1 minute). Add chopped Tawaka mushrooms and cook until their moisture evaporates and they begin to brown. Stir in cabbage and cook for another 2–3 minutes. Season with soy sauce, sesame oil, salt, and pepper. Let cool slightly.

2. Assemble the dumplings:
   Place a spoonful of filling in the centre of a dumpling wrapper. Dip your finger in water and wet the edge of the wrapper. Fold over into a half-moon and pinch to seal, pleating the edges if desired.

3. Cook the dumplings:
   Heat 1–2 tablespoons of oil in a non-stick pan over medium heat. Place dumplings flat-side down and cook until golden brown (2–3 minutes). Add ¼ cup of water, cover immediately with a lid, and steam for 4–5 minutes until the water has evaporated. Remove lid and cook for another minute to crisp up.

4. Make the dipping sauce:
   Whisk together all sauce ingredients in a small bowl.

5. Serve and enjoy:
   Arrange dumplings on a platter with dipping sauce in the centre. Best enjoyed fresh and hot!