I LOVE dumplings (but let's be real, who doesn't)!!!
These are quick, easy, cost-effective, delicious, and great to share with friends.
They also store really well in the freezer (uncooked) and are a wonderful addition to any broth / Asian soup!
Begin by chopping up all of your veg, garlic, ginger and onion into really small pieces.
In a hot pan heat the sesame oil. Add in ginger, garlic and spring onions, cooking until fragrant. Mix in carrot, capsicum, cabbage, bokchoy, shiitake mushrooms, water and soy sauce. Cook for roughly 10 mins or until veggies are soft.
Take off heat and add the finely chopped water-chestnuts and coriander.
Time to assemble! Fill your dumpling wrappers with 1 tablespoon of filling. Wet the edges and close, pinching the sides together. Repeat until all the filling and wrappers are used up.
To steam: put a small amount of water in a pot and bring to the boil. Place the steamer on top with dumplings inside. Cook until the wrappers go transparent.
This step is optional, but I like to make them golden and crispy by finishing them off in a fry pan with a dash of sesame oil.
Serve with dipping sauce & enjoy!