Unusual but appetising, not to mention really delicious and healthy too! I got the dumpling wrappers from the freezer of an Asian supermarket. C'est le meilleur de de nombreuses recettes j'ai déjà essayé. Defrost them overnight in the fridge

Ingrédients pour 2

12 Asian dumpling skins (defrosted overnight in the fridge)

une branche de céleri

une petite carotte

a medium white onion

1″ (2 et un 1/2cm) of ginger

10g (un 1/3 of an ounce) of dried mushrooms (shiitake or porcini)

6 ou 7 Savoy cabbage leaves (about 240g or 8 et un 1/2 oz)

2 gousses d'ail

50g (1 et 3/4 oz) of dried soya or TVP mince

2 tablespoons of dark soy sauce

200ml (7 onces liquides) de riz basmati brun (with a little red rice mixed in if you have it)

huile végétale (rice bran, ground nut etc)

une cuillère à café de maïzena (cornstarch)

sel et poivre

For the sweet chilli oil

one or 2 tablespoons of dried chilli flakes (to taste, 2 tablespoons is fiery)

une cuillère à soupe de sirop d'agave

a tablespoon of vegetable oil

Méthode

Make the sweet chilli oil by mixing the (one or) two tablespoons of dried chilli flakes (with two tablespoons this is fiery but is to be used sparingly in any case), the tablespoon of vegetable oil and the 1/2 tablespoon of agave nectar and set aside

Soak the dried mushrooms in 300ml (10 et un 1/2 onces liquides) of hot water

Finely chop the onion and add to a large lidded saucepan with a dash of oil and a sprinkle of salt. Stir to coat and saute on a low heat with the lid on for 10 procès-verbal

In the meantime wash and finely grate the carrot, finely slice the celery and finely chop the garlic and ginger. Add these to the onion with a good twist of black pepper, stir and sweat for another 5 procès-verbal

Add the dried soya and the 2 tablespoons of soy sauce and stir to coat

Strain the liquid from the mushrooms through a sieve over the pot and then finely chop the remaining pieces and add these

Remuer, put the lid back on and cook for a further 15 minutes on a low setting

Wash the cabbage leaves and cut a V shape in the stem to remove the thickest part. Roll the leaves like cigars and and cut across to make 2cm or 3/4 of a inch strips

Après 15 minutes remove the soya and vegetable mixture from the heat and retaining all the liquid underneath push through a sieve with a spoon to remove most of the fluid. Save the sauce

Rinse the rice and put in a small lidded saucepan with double the volume of water (in this case 100ml or 3 et un 1/2 onces liquides) and a pinch of salt. Bring to the boil with the lid off, reduce the heat to a low setting and simmer with the lid on for 20 procès-verbal (if its ready before the pot stickers remove from the heat, remove the lid, place a clean T towel over the top and replace the lid and let it stand like this

While its cooling heat some oil in a large heavy pan for the pot stickers and some more oil in a wok or frying pan for the cabbage

Check the seasoning of the cooling soya mixture and add more salt and pepper if necessary before spooning onto one half of the round dumpling cases and then wetting the edges with water and pinching the edges together to flat bottomed little pasty shapes. Put these in the hot oil in the large frying pan and wait for the bottom to brown. When the bottoms of the dumplings have browned pour some water into the pan so it reaches half way up the sides of the dumplings. Put the lid on and steam until the water has evaporated (sur 10 à 15 procès-verbal)

While the dumplings are steaming add the savoy cabbage to the other frying pan or wok and stir fry for 5 minutes before adding all the reserved cooking liquid from the soya mix and reducing the heat. Finish off by stirring in a teaspoon of cornflour blended with 3 tablespoons of cold water and allowing to simmer while everything else is assembled

Serve the pot stickers alongside the savoy cabbage and sauce with a mound of steamed rice and a couple of teaspoons of the intense sweet chilli oil on the side