Mushroom Cabbage Dumplings

Ingredients

• 200 g Mushrooms
• 8 Spring Onions
• 15 ml Sesame Seeds
• 15 ml Olive Oil
• 15 ml Soy Sauce
• 7.5 ml Dark Soy Sauce
• 7.5 ml Macadamia Oil
• 1 small Cabbage
• Salt
• 2 Garlic Cloves, minced
• 5 ml fresh Ginger, grated
• 5 ml Sugar
• 15 ml Boiling Water
• 30 ml Soy Sauce
• 5 ml Rice Vinegar
• 5 ml Wasabi
• 5 ml Sesame Seeds, roasted
• 2.5 ml Macedonia Oil

Steps

1. In a food processor, blitz the Mushrooms and Spring Onions until finly chopped.
2. Over medium-high heat a frying pan heat the Olive Oil. Toast the Sesame Seads until they start pouring. Add the mushroom mixture and cook until fragrant and most of the moisturehas evaporated, stirring regularly.
3. Remove from heat and add the Soy Sause, Dark Soy Sauce and Macadamia Oil. Set aside to cool.
4. Carefully remove the Cabbage leaves by cutting the leaves with a knife from the core. Try not todamaging them. Add the leaves to to boiling water and cook for 10 minutes. Drain and set aside to cool.
5. Add 15 ml of dumpling mix to each cabbage, gently roll folding in the sides. Repeat until all dumplings are made.
6. Heat frying oil on high in a large non-stick pan. Place the dumplings in batches fold side down, gently fry until golden and crisp. Flip the dumplings and fry the other side. Drain on kitchen paper.
7. Make a dipping sauce combine combine the Sugar, Garlic, Ginger and Boiling Water.
8. Mix in the Soy Sauce, Rice Vinegar, Wasabi, Sesame Seeds and Macedonia Oil.