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1 packet gyoza, gow gee or dumpling wrappers
1 carrot, finely diced
6 mushrooms, finely diced
4 cloves of garlic, peeled and minced
1 inch ginger, grated
1/4 cabbage, finely sliced
Generous pinch of Murray River Salt Naturally Pink Salt Flakes
1 tablespoon sesame oil
2L vegan ‘Chicken Style’ liquid stock or standard Chicken stock
2 tablespoons soy sauce
1 bunch baby bok choy
1 spring onion, peeled into curls
1 red chilli pepper, sliced
Black sesame seeds
1. Preheat a medium sized frying pan on the stove over a low to medium temperature.
2. Sauté the dumpling ingredients until soft and fragrant.
3. Pour the liquid stock and soy sauce into a large saucepan and bring to the boil. Reduce the temperature to a medium simmer and allow to simmer for 10 minutes.
4. Lay your gyoza or dumpling wrappers out on a large wooden board or clean hard surface and place 1 heaped teaspoon of the sautéed vegetables into the centre of each wrapper.
5. Use your fingers or a pastry brush to brush around the edge of the wrapper lightly with water. Use your fingers to grab either side of the wrapper and pull together (almost in half). Use your fingertips to crimp or press together the outer edge to seal the dumpling.
6. Add the dumplings one by one to the saucepan of boiling stock and simmer until the dumpling rises to the surface of the water. It should only take a few minutes. Remove with a draining spoon and place into your serving bowls.
7. Top the dumplings with the stock liquid, this is your “soup”.
8. Serve with steamed asian greens, spring onion, chilli pepper if you like a bit of heat, black sesame seeds and fried shallots.
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