Ingredients (Makes 25-30)
- 1 cup finely chopped green cabbage
- ½ cup grated carrot
- ¼ cup chopped coriander leaves
- ¼ tsp finely grated fresh ginger
- 75 g firm tofu, diced
- 25-30 dumpling wrappers
- 2 tablespoons of oil for frying
- Sweet chilli sauce for dipping.
Place cabbage, carrot, coriander, ginger and tofu in a bowl and season with pepper.
Place baking paper on a large tray. Moisten edge of a dumpling wrapper and place a teaspoonful of the mixture in the centre.
Fold in half to form a half moon shape, then pinch the edges to seal.
Repeat with remaining dumpling wrappers.
Add oil to a large non-stick frying pan and heat to medium-high.
In batches, add dumplings, flat-side-down, in a single layer. Pan fry until golden on both sides.
With the last dumplings still in frying pan, add 1-2 cm of water into the pan, bring to the boil, then cover and reduce heat to medium-low.
Simmer for 6-8 minutes or until the water has almost evaporated and dumplings are soft. Repeat with remaining batches and add more water as needed.
Serve with a small bowl of sweet chilli sauce.