For the chilli oil: peel the ginger, onion and garlic and cut into large pieces.
Roast the star anise, cardamom pods, Szechuan pepper, cinnamon stick, cloves, and bay leaf in a pan on high heat for about 2 – 4 minutes, until fragrant.
Heat peanut oil with ginger, onion, garlic, star anise, cardamom pods, Szechuan pepper, cinnamon stick, cloves, and bay leaf in a saucepan until lightly bubbling. Cook the oil on low heat for about 30 minutes with the spices (the oil should only simmer slightly). Set aside and allow to cool.
Filter the cold oil through a sieve, pour into a container and mix with chilli flakes and salt.
For the sauce: mix the sweet chilli sauce, soy sauce and chilli oil in a beaker with the whisk on speed level 5.
For the dumplings: wash the spring onions.
Peel the ginger, the garlic and the carrots.
Clean the Chinese cabbage and the mushrooms.
Chop the spring onions, ginger and garlic in the MultiQuick 5 Pro chopper bowl on speed level 21.
Empty the container and finely chop the carrots in the chopper bowl on speed level 25.
Attach the size control bowl with size control insert and chop the mushrooms and cabbage on speed level 21.
Heat the oil in a pan, fry the spring onion, garlic, and ginger briefly.
Add the remaining vegetables and fry for about 5 minutes. Season with soy sauce, fish sauce and rice vinegar.
Put the vegetables aside and let them cool down a bit.
Place about 1 tsp of the filling on each wrapper, moisten the edge with a little water and seal the dumplings.
Bring water to a boil in a large pot.
Add the dumplings to the hot water and simmer for about 2 minutes until they float to the surface. Stir occasionally to prevent them from sticking.
Remove the dumplings from the water, drizzle with chilli sauce, sprinkle with peanuts and serve.
For the chilli oil: peel the ginger, onion and garlic and cut into large pieces.
Roast the star anise, cardamom pods, Szechuan pepper, cinnamon stick, cloves, and bay leaf in a pan on high heat for about 2 – 4 minutes, until fragrant.
Heat peanut oil with ginger, onion, garlic, star anise, cardamom pods, Szechuan pepper, cinnamon stick, cloves, and bay leaf in a saucepan until lightly bubbling. Cook the oil on low heat for about 30 minutes with the spices (the oil should only simmer slightly). Set aside and allow to cool.
Filter the cold oil through a sieve, pour into a container and mix with chilli flakes and salt.
For the sauce: mix the sweet chilli sauce, soy sauce and chilli oil in a beaker with the whisk on speed level 5.
For the dumplings: wash the spring onions.
Peel the ginger, the garlic and the carrots.
Clean the Chinese cabbage and the mushrooms.
Chop the spring onions, ginger and garlic in the MultiQuick 5 Pro chopper bowl on speed level 21.
Empty the container and finely chop the carrots in the chopper bowl on speed level 25.
Attach the size control bowl with size control insert and chop the mushrooms and cabbage on speed level 21.
Heat the oil in a pan, fry the spring onion, garlic, and ginger briefly.
Add the remaining vegetables and fry for about 5 minutes. Season with soy sauce, fish sauce and rice vinegar.
Put the vegetables aside and let them cool down a bit.
Place about 1 tsp of the filling on each wrapper, moisten the edge with a little water and seal the dumplings.
Bring water to a boil in a large pot.
Add the dumplings to the hot water and simmer for about 2 minutes until they float to the surface. Stir occasionally to prevent them from sticking.
Remove the dumplings from the water, drizzle with chilli sauce, sprinkle with peanuts and serve.
