1 cup of dry quinoa
1 cup of Chinese cabbage, chopped
1 tablespoon of chopped ginger
2 shallots, chopped
1 glove of garlic, chopped
1 teaspoon of soy sauce
1 teaspoon of sesame oil
Bunch of coriander
30 dumpling wrappers
You may also need traditional a Chinese steamer
For the dipping sauce
2 tablespoons of light soy sauce
2 tablespoons of sesame oil
1 teaspoon of chopped green onions
1 teaspoon of chopped ginger.
1. Prepare the quinoa. Add water and the quinoa to a pan – for 1 cup of quinoa use 1½ cups of cold water – and bring to a boil. Reduce the heat and cook for 10-12 minutes longer. Strain the quinoa and allow to cool in a bowl. Once cool, fluff up with a fork.
2. In a small pan heat a tablespoon of sesame oil, then add the ginger, garlic and shallots. Stir for 2 minutes, then add the Chinese cabbage and stir for a further 30 seconds. Now add the soy sauce and stir for another 2 minutes.
3. Add the cabbage mix to the quinoa, combine and leave to cool.
4. Spoon a generous amount of filling in the center of each dumpling wrapper and bring the edges together to form a neat parcel: use a little water on your finger to seal each dumpling. If you're having trouble getting the dumplings to stick, try using the leaf of a scallion to tie them together.
5. To cook the dumplings, you can use a traditional bamboo steamer. Not to worry if you don't have one, though: simply boil the dumplings in slightly salty water for 10 minutes, remove from the water and serve hot.
6. To make a dipping sauce, mix 2 tablespoons of light soy sauce and sesame oil, with 1 teaspoon of green onions and 1 teaspoon of chopped ginger.