Chinese dumplings with pointed cabbage and mushrooms

Ingredients for 4 servings:

• 250 g flour
• n. B. Salt
• 130 ml water, lukewarm
• Flour for the work surface
• ½ pointed cabbage
• 100 g oyster mushrooms
• 100 g shiitake mushroom(s)
• 1 bunch of spring onions
• 1 tbsp coconut oil
• 1 tuber(s) turmeric, fresh
• 1 piece(s) ginger, approx. 2 cm
• 1 piece(s) chili pepper(s), approx. 1 cm
• 1 piece(s) lemongrass
• e.g. soy sauce
• 2 garlic cloves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Stuffed dumplings, vegan, healthy and popular food from Asia

Put the flour in a bowl and add a pinch of salt. Pour in the lukewarm water and knead into a dough. You can do this with chopsticks and then knead by hand, or with a food processor. Shape the dough into a log, cover, and refrigerate for at least an hour. Meanwhile, prepare the filling. Finely chop the pointed cabbage. Cut the mushrooms into strips and the spring onions into thin rings. Now fry the vegetables in a wok with a little coconut oil. Peel and finely dice the fresh turmeric and ginger. Finely chop some chili and pound a piece of lemongrass. Add all the spices to the vegetables and continue frying. Deglaze with the soy sauce, put a lid on the wok, and let the vegetables cook. Add a little water if necessary. Then let the vegetables cool down. For the dumplings, dust a work surface with flour. Cut the dough into small pieces and roll out to about 8 cm in diameter. Then take the pieces of dough in your hand and put some of the vegetable filling in the middle. Seal the dough pieces and place them in a bamboo basket lined with parchment paper. One serving is five dumplings, which fit exactly in the basket. Steam in steam with the lid closed for 10 minutes. Serve with soy sauce. Note: Dumplings are very popular in Asia. They can be made with a variety of fillings and are served with soy sauce. Dumplings, also called dim sum, are served as street food in half of Asia. Whether with sweet bean paste for breakfast, or savory at the popular night markets. The preparation is certainly a bit time-consuming, but the result is worth the effort.