Back in the day I wasn't the biggest fan of dumplings. I have no idea why, but I just wasn't a fan. Well, thank goodness things have changed. Now, I not only love to go out with friends and feast on all sorts of dumplings in my favorite dumpling restaurant in Munich, but, I even like to make my own!
Even if it's not that difficult at all to make homemade dumpling sheets, it's of course even more convenient to get the store bought ones and simply defrost them in the fridge over night. And because it's so super easy, I'm sharing this simple recipe with you today.
And don't be intimidated by the crimping part. First of all, it's really not that difficult and secondly, who cares if they're not perfect as long as they taste good, right?! Plus, the more you make them, the better you get at crimping. That's a good deal for me!! Watch this following little Gif to see how easy it is to do so.
WHAT YOU NEED [serves 4-5]
1 pkg frozen + defrosted dumpling sheets about 250 gr
5 large dried Shitake Mushrooms rehydrated in hot water for 10 minutes then chopped
1 cup defrosted, drained + chopped kale
3 green onions chopped
2 cm knob of ginger, peeled and grated
1 small red Thai chili finely chopped
1|2 small bunch of cilantro finely chopped, use stems and leaves
1 Tbsp olive oil
1|2 Tbps toasted sesame oil
1 pinch of cinnamon