Asian-style cabbage dumplings with a dipping sauce

Step 1

(FILLING) Heat up olive oil in a pan. Fry onion until translucent, add in garlic and ginger. Keep on stirring to make sure they don't burn. After 1 min, add in finely chopped red cabbage, sauerkraut and sauté until the red cabbage is cooked. Add in all the seasoning, coriander and peanuts. Adjust spicing and saltiness to taste. Leave it to cool down. I like to keep it in the fridge overnight as it gives all the flavours a chance to marry up and makes the filling taste even better.

Step 2

(DOUGH) In a mixing bowl, combine flour and salt. Add ½ cup of hot water and 1 tbsp of oil. Once combined roughly with a wooden spoon, start combining the dough with your hands. It will need a bit more water but it is very important to add the water in gradually, tablespoon by tablespoon. In my experience it takes another 2-3 tablespoons of water to make the correct consistency dough. Knead it for a few minutes with your hands and then set aside for 30 minutes under a clean kitchen towel or pierced (so that it can breathe) cling film so that the dough doesn't dry up.

Step 3

Once the dough has had a chance to rest, roll it out with a rolling pin on a lightly floured surface. You want it to be about 1-2 mm thin; the thinner the dough the tastier the dumplings. With an upside down glass, cut out circles in the dough. Place a heaped teaspoon of the mixture in the centre of each circle, fold the circle in half and press the edges of the semi-circle together with your fingers. Go over each dumpling twice to make sure everything is sealed completely. Put the finished dumplings on a lightly floured surface and cover them with a kitchen towel while making the rest so that they don't dry out.

Step 4

Bring a pot of water to boil, throw in 10 dumplings at a time and from the moment the water comes to the boil again count for 3-4 minutes (depending on how thick your dough is). Once the time is up, fish them out with a slotted spoon and place on a clean plate. Put a new batch in until you have cooked them all.

Step 5

Heat up a little olive oil in a pan and place the cooled-down dumplings in the pan. Turn them after they've browned on one side. Make sure you don't overcrowd the pan.

Step 6

Whilst you are frying your dumplings, whip up a quick dipping sauce by mixing all dipping sauce ingredients in a bowl.