Ginger & Cabbage Dumplings with Ginger Chilli Coconut Sauce

Serves 4

½ cup (125ml) coconut cream,

warmed

Baby purple shiso leaves, to serve Store-bought pickled ginger,

to serve

GINGER CHILLI OIL

3 whole star anise

2 cloves garlic, crushed

2 tbsp grated ginger

1 tbsp caster sugar

2 tsp toasted white sesame

seeds

1 tsp crushed chilli flakes

1 cup (250ml) melted coconut oil

DUMPLINGS

1 tbsp sesame oil

2 garlic cloves, crushed 400g wombok cabbage (about

half a cabbage), finely shredded 2 tbsp grated ginger

4 spring onions, thinly sliced 227g can water chestnuts, finely

chopped

1 tbsp toasted white sesame

seeds

2 tsp cornflour

28 round gow gee wrappers

For dumpling filling, heat oil in a large frying pan over medium heat. Add garlic and cabbage. Cook for 4 minutes, stirring occasionally or until softened. Add ginger, onion, water chestnuts, sesame seeds and season. Add cornflour; mix to combine. Place in bowl; set aside to cool. Lay wrappers on a clean surface and spoon heaped teaspoons of the filling into the centre. Brush edges with water, fold and crimp to seal. Place dumplings on a lined baking tray. For ginger chilli oil, place star anise, garlic, ginger, sugar, sesame seeds and chilli in a small heatproof bowl. Place coconut oil in a small saucepan on medium heat. Cook for 3 minutes, or until very hot. Pour over the ginger mixture; set aside. Cook dumplings in batches in a bamboo steamer for 6 minutes, or until cooked through. Repeat with remaining dumplings. Divide into bowls, drizzle with warmed coconut cream and ginger chilli oil. Serve with shiso, pickled ginger and pepper.