1 tablespoon rice bran or vegetable oil
1 teaspoon sesame oil
¼ white cabbage, finely chopped
8 shiitake mushrooms, finely cubed
1 carrot, peeled, finely cubed
1 spring onion, finely chopped
1 tablespoon finely chopped fresh ginger
2 cloves garlic, finely chopped
1 tablespoon cornflour
3 tablespoons water
1 tablespoon each light soy sauce and mirin
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
To assemble and cook
300-gram packet dumpling wrappers (approx 35-40 wrappers)
rice bran or vegetable oil
black sesame seeds, to serve
Filling: Heat the oils in a large sauté pan over medium heat. Add the cabbage, mushrooms, carrot, spring onion and ginger and fry for 5 minutes. Add the garlic and fry another minute. Remove from the heat and set aside to cool for 15 minutes.
In a small bowl, mix the cornflour and water until smooth. Add to the fried vegetables along with the soy sauce and mirin.
Dipping sauce: Combine both ingredients in a bowl. Set aside.
To assemble and cook: Lay out a lined baking tray, a small bowl of water, the dumpling wrappers and the filling mixture.
Wet your finger and wipe around the edge of a wrapper. Place a heaped teaspoon of filling in the centre. Fold the wrapper in half to enclose and pleat one side inwards. Press to seal, then set aside on the tray. Repeat with all wrappers.
Heat 1 tablespoon of oil in a large non-stick pan over medium heat. Add one-third of the dumplings, flat side down, and fry until the bases are lightly golden. Add 100ml of boiling water, top with a lid and cook for 4 minutes, or until cooked through. Remove the lid, cook off any extra water and let the bases re-crisp before removing from the pan. Repeat with more oil and dumplings.
Serve the dumplings topped with toasted black sesame seeds with the dipping sauce on the side.