Veggie Dumplings with Hot Honey, Soy & Chilli Crunch Dipping Sauce

Ingredients

For the dipping sauce

To garnish

Instructions

Heat sesame oil in a large frying pan over medium heat.
Add carrots, cabbage, and mushroom along with a large pinch of salt and pepper.
Cook, stirring frequently, for 6-8 minutes or until the liquid from the veggies has been released and begins to evaporate.
Add green onion, garlic, ginger, and soy sauce along with a pinch of salt and pepper.
Cook for an additional minute. Then transfer the filling to a bowl and pop it in the fridge for about 10 minutes to cool completely.
While the filling is cooling, combine dipping sauce ingredients and set aside.
To assemble dumplings, wet the entire edge of the wrapper with water and add about a tablespoon of filling into the center of the wrapper.
Fold the wrapper in half, creating a half-moon shape. Gently pat the bottom of the dumpling on the countertop to make sure it stands by itself.
Continue with remaining filling until all 34 dumplings are complete.
Heat vegetable oil in frying pan, sauté dumplings in a frying pan and cook for 2 minutes or until a dark golden-brown crust forms on the bottom of the dumplings.
Pour in ¼ cup of water, cover pan, and let the dumplings steam for 2-4 minutes or until the water has evaporated.
Remove the lid and allow the dumplings to get crisp on the bottom again.
Garnish with BLACK MAMBA Chilli Crunch, spring onions, and sesame seeds. Serve with dipping sauce and enjoy!