1 head cabbage
200 g hard tofu
30 g wood ear fungus (diced)
250 g mixed mushrooms (diced, dried shiitake, fresh shiitake, button, portobello)
1 medium onion (diced)
¼ carrot (diced)
2 tbsp binger (diced)
1 bunch spring onions (diced)
1 tbsp soy sauce
1 tsp salt
2 tbsp fish sauce
1 tbsp shaoxing wine
1 tbsp sesame oil
½ tbsp white pepper
1 tbsp erythritol
condiments:
condiments
cilantro
chili oil
soy sauce
tooth picks
To serve, place the dumplings on a plate and drizzle them with cilantro, chili oil and soy sauce. Alternatively, these dumplings can be served with Hot & Sour Soup.