Ingredients
Cooking Instructions
Download PDFPeel and roughly chop the shallots, 2cm ginger and 1 garlic clove. Using a food processor, add the shallots, mushrooms, ginger, garlic, tempeh and pak choi. Pulse until the filling is evenly chopped, then season with 2 tbsp soy sauce and black pepper.
Heat 2 tbsp sesame oil in a large pan over a medium-high heat. Cook the mixture for approx. 5 minutes, stirring occasionally until fragrant and lightly caramelised. Remove from heat and set aside to cool.
Lay the dumpling wrappers on a clean surface. Spoon approx. 1 teaspoon of the filling into the centre of each wrapper. Brush water around the edges of the wrapper, fold the edges around the filling, forming a half moon and pinch a few folds to seal the edge. Repeat with all the wrappers and filling.
Heat the sunflower oil in a large pan over a medium heat. Once hot, add the dumplings in batches and pan-fry for 2 minutes or until the bottoms are golden brown. Carefully add the water to the pan, and immediately cover with a lid. Lower the heat to medium-low and let the dumplings steam for 5-6 minutes, until the wrappers are soft and the filling is heated through.
Finely grate the remaining ginger. In a medium bowl, whisk together the black garlic paste, 2 tbsp soy sauce, rice vinegar, 1 tbsp sesame oil, molasses and ginger.
Thinly slice the chilli. Scatter the chilli and sesame seeds over the dumplings. Serve immediately with the black garlic dipping sauce on the side.
