Potsticker dumplings with black vinegar dipping sauce

Name: Potsticker dumplings with black vinegar dipping sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes About 36
Ingredients: 1 teaspoon ground white pepper; 3 tablespoons black vinegar; 150 g (5½ oz) shiitake mushrooms, finely chopped; 1 large bunch coriander (cilantro), finely chopped; 4 cm (1½ in) piece fresh ginger, finely chopped; 3 carrots, grated; 4 tablespoons light soy sauce; 2 garlic cloves, crushed; 36 round wonton wrappers; 100 g (3½ oz) savoy cabbage, sliced wafer thin; 3 tablespoons vegetable oil; 1 teaspoon sesame oil; 2 tablespoons chilli oil; 1 teaspoon caster (superfine) sugar; 3 spring onions (scallions), thinly sliced; 1 tablespoon light soy sauce

Preparation info

Makes About
36

Difficulty
Easy
Ready in
45 min

Appears in

Vegetarian

By Alice Hart

Published 2018

About

Black vinegar should be easy to source at Asian grocery stores, but if you don’t have the means or inclination, try 2 tablespoons of rice vinegar instead. The wonton wrappers can be a little fiddly, but the wrapping gets easier as you go along, and the results are well worth it.

Ingredients

100 g (3½ oz) savoy cabbage, sliced wafer thin
3 tablespoons

Starter
Vegan

Method

To make the dipping sauce, mix together all the ingredients.

Finely chop the cabbage slices. Place 1 tablespoon vegetable oil, the garlic and ginger in a large wok over medium heat. Cook, stirring, for 1 minute, then add the chopped cabbage, mushrooms, spring onions and carrots. Stir-fry for