Dumplings in spicy nut sauce

Ingredients

• 1 packagedumpling wrappers, thawed to room temperature
• 450 g (5 cups)shredded cabbage
• 55 g (½ cup)shredded carrot
• 40 g (½ cup)chopped king oyster mushrooms or other low-moisture mushrooms
• 75 g (½ cup)finely chopped jicama (optional)
• 2 teaspoonsminced garlic
• 2 teaspoonsminced ginger
• 1 tablespoonlight soy sauce or tamari
• 1 tablespoonmushroom stir-fry sauce
• 120 g (½ cup)chunky nut butter
• 3 tablespoonslight soy sauce or tamari
• 2 tablespoonsChinkiang vinegar
• 1 tablespoontoasted white sesame seeds
• 1 tablespoonchilli oil with sediment
• 1 teaspoongrated ginger
• 1 teaspoonmaple syrup

Instructions

1. 1

   Cook the filling

   Heat a non-stick pan with 1 tablespoon oil. Sauté the minced ginger and garlic until fragrant.

2. 2

   Add vegetables

   Add the carrot, mushrooms, cabbage and jicama, if using. Stir-fry until the cabbage begins to wilt, then season with the soy sauce and mushroom stir-fry sauce and adjust the seasoning to taste.

3. 3

   Drain the mixture

   Tip the filling into a sieve set over a bowl and squeeze out as much liquid as possible. The method also calls for chopped coriander to be added at this stage, though it is not listed among the ingredients.

4. 4

   Fill the wrappers

   Lay a wrapper on your palm and wet its edge with water. Put about 1 tablespoon of filling in the centre, bring the sides together and press firmly to seal, pushing out as much air as possible.

5. 5

   Boil the dumplings

   Bring a deep pot of water to the boil. Lower the dumplings in carefully with a slotted spoon, cooking them in a few batches.

6. 6

   Check and serve

   Cook until the dumplings float, then leave them afloat for 30 seconds to 1 minute, or until the wrappers turn translucent. Lift them into a bowl and pour the sauce over to serve.

7. 7

   Mix the sauce

   Whisk the nut butter, soy sauce, Chinkiang vinegar, sesame seeds, chilli oil, grated ginger and maple syrup in a bowl until combined.

What are dumplings in spicy nut sauce?

Dumplings are parcels of filling wrapped in dough and cooked in a range of ways across many Asian cuisines. This version uses a vegetable filling and boils the wrappers until tender, then coats them in a punchy nut-butter sauce.

The vegetables bring a mix of savoury flavour and crunch, while draining the filling helps keep the wrappers easier to seal. The recipe describes about 20–25 dumplings, served with blanched bok choy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 17g protein, 72g carbs, 25g fat.

The wrappers and vegetables provide most of the carbohydrates, while the nut butter and chilli oil contribute much of the fat; the nut butter and mushrooms also provide some protein. Serve with bok choy or another vegetable to round out the plate, and bear in mind that the soy-based sauces can make the dish quite salty.

Build a balanced filling

Cabbage: this is the main filling ingredient and softens as it cooks. Shredding it finely helps it mix evenly with the other vegetables.

Mushrooms and jicama: low-moisture mushrooms contribute savouriness, while optional jicama adds a crisp bite. Cut both small so the filling is easier to portion.

Drain before wrapping

Moisture: cooked cabbage releases liquid, which can make the wrappers difficult to seal. Let the filling drain and press it firmly in the sieve before assembling.

Seals: wet the wrapper edge lightly and press it closed around the filling. Avoid getting filling on the edge, as it can stop the dough sticking together.

Boil in batches

Batch size: add the dumplings gradually with a slotted spoon rather than crowding the pot. This gives them room to move in the water and helps prevent them sticking together.

Doneness: floating is the first cue; give them another 30 seconds to 1 minute, until the wrapper looks translucent. The recipe does not specify an exact water volume or pot size, so use a pot with enough water to keep the dumplings submerged while they cook.

Make the nut sauce

Texture: chunky nut butter gives the sauce body and a little crunch. Whisk thoroughly so the soy sauce, vinegar, chilli oil, ginger and maple syrup are distributed through it.

Heat: the chilli oil with sediment brings the spice, while vinegar adds tang. Stir the sauce again just before serving if it has settled.

Serve while tender

Serve the dumplings as soon as they are cooked, with the sauce poured over them. The description also suggests blanched bok choy alongside for a fresh vegetable component.

If you prefer more control over each bite, serve the sauce in a bowl for dipping instead of coating the dumplings.

Recipe notes & tips

• Thaw the wrappers fully so they are pliable when you fold them.
• Keep unused wrappers covered while you assemble the dumplings to stop them drying out.
• Squeeze the filling over a bowl so excess liquid drains away before you start wrapping.
• Seal each wrapper firmly and press out air pockets to reduce the chance of it opening in the water.
• Whisk the sauce until smooth enough to coat the dumplings, then taste and adjust to your preference.

Variations

• Use tamari: choose it in place of light soy sauce for a different soy seasoning.
• Skip the jicama: leave it out if you do not have it, as the recipe marks it optional.
• Change the mushrooms: use another low-moisture mushroom instead of king oyster mushrooms.
• Adjust the heat: use less chilli oil for a milder sauce or more for extra spice.
• Serve for dipping: keep the sauce on the side so everyone can choose how much to use.

Common mistakes to avoid

• Wet filling: press excess liquid out in the sieve before wrapping so the dumplings are easier to seal.
• Overfilled wrappers: measure about 1 tablespoon of filling per wrapper to leave room to close it.
• Loose seals: wet the wrapper edge and press it firmly together, keeping filling away from the seam.
• Crowded pot: cook the dumplings in a few batches so they do not clump together.
• Rushed cooking: after the dumplings float, allow another 30 seconds to 1 minute for the wrappers to turn translucent.

How to store

Store cooked dumplings and sauce separately in airtight containers in the fridge for up to 3 days. Reheat the dumplings gently in simmering water until hot, and stir the sauce before serving; the recipe does not provide freezing instructions.

Frequently asked questions