Autumn in vegan dumpling form – butternut squash, mushrooms, and cabbage all together, finished with a sage and garlic chilli oil. Delicious!
Done in 45 minutes
Serves 4
250gmushrooms
1/4chinese cabbage, finely chopped and salted
1carrot, grated
1/2 butternut squash, diced
3garlic cloves, minced
3spring onions, sliced
1 tbspblack vinegar
1 tbspsoy sauce
1 tsprice vinegar
1 pack frozendumpling wrappers
5sage leaves
1garlic clove, thinly sliced
1 tbspchilli flakes (I used gochugaru)
1 tsplight brown sugar
50mlvegetable oil
Mixed mushrooms, sweet butternut squash, Chinese cabbage, spring onions, carrot, and garlic all come together to form the ultimate dumpling filling. Finish that with a crispy sage and garlic chilli oil, and you're onto a winner!
Prep all of your veggies. Sauté over medium heat with a splash of oil until they're softened, then drain any excess liquid. Season with soy sauce and vinegar.
Grab your pre-made dumpling wrappers, and add a spoonful of the veggie mix to the middle.
Wet one side of the wrapper, then crimp and fold until you have 6-7 pleats sealing the edge. Repeat until you're out of filling or wrappers
Add a splash of oil to a new pan, then add the dumplings. Cook over medium/high heat until they're browned on the bottom, then add a splash of water and cover. Leave to sit on a low heat for 5-10 minutes, or until the wrappers are soft
Meanwhile, heat your oil over high. Add your thinly sliced garlic, sage leaves, chilli oil, and sugar, then turn off the heat. Stir well to combine, then set aside.
Plate up your dumplings with a generous spoonful or two of chilli oil, and finish with sesame seeds and spring onions. Enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
