Pork, Shrimp, and Mushroom Dumplings with Chili Oil

Preparation

Make dumpling wrappers

Make one portion of orange wrappers or use store bought. Start dumpling filling while wrappers are proofing.

Prep cabbage

Place cabbage into a large mixing bowl, throw in 1/2 teaspoon of salt and mix with fingers, incorporating salt throughout. Let cabbage sweat out water for about 15 minutes. After the cabbage has sweated out all its water, place onto a thin dish towel or a few layers of thick paper towels and wrap around the cabbage to enclose. Using your hands and brute strength, squeeze out as much excess water from the cabbage as you can through the towel, set aside.

Prep mushrooms and make filling

Place dried mushrooms into a bowl and soak for 20 minutes. When the mushrooms have reconstituted and are soft, finely chop. In a large mixing bowl, place the mushrooms and wrung out cabbage with the rest of the filling ingredients into a large mixing bowl. Use fingers to mix all that juicy meat mixture goodness together with a circular motion until the filling looks homogenous and tacky, about 3 minutes.

Assemble dumpling

Place a small dab of meat (about a third of the size of the wrapper) into the middle. Dip your finger in a little bowl of water and lightly wet the edges of the wrapper. Seal the dumpling together by carefully pleating one half of the dumpling and attaching it to the other half. Repeat until you've run out of filling or wrappers (if you have leftover filling it's great to stir fry it and eat with rice).

Steam fry dumplings and serve

Add generous dab of oil and place dumplings bottoms down onto a non-stick skillet. Fry on medium high heat for 1-2 minutes. Add 1/2 cup to 1 cup of water and place a lid on top (add water carefully to avoid too much splattering) and steam for 5-6 minutes on medium high heat. If water evaporates before 5 minutes, add a little bit more. Once the water has evaporated at the 5-6 minute mark, give the pan a little shake and stir to give the dumplings an even browning, then take dumplings out and set on plate.

To finish, drizzle generous amount of chili crunch oil and coconut aminos onto dumplings. Top with some green onions, a little flaky salt, sumac, and serve.