Directions

To Make

1. Heat oil in a wok with cooking oil and sauté minced ginger and garlic until fragrant. Add shiitake mushrooms, cabbage, and carrot. Cook for 3-4 minutes or until vegetables soften.
2. Season with light soy sauce, sugar, salt and sesame oil. Cook for another minute then remove from heat. Add in chopped spring onion and allow the filling to cool completely.
3. Add about 1 tbsp of vegetable filling to the centre of the gyoza wrapper. Lightly wet the edge with water, then fold and pleat to seal. Repeat with remaining wrappers and filling.
4. Freeze dumplings for at least 4 hours or overnight for a better shape during baking. (optional)
5. Pre-heat oven to 190 °C.
6. Combine all curry broth ingredients in a medium tray. Reserve about ⅓ of the broth.
7. Scatter bok choy pieces over the curry broth. Then place frozen dumplings on top.
8. Pour over the reserved broth to coat the dumplings. Cover the tray with foil.
9. Bake the frozen dumplings for 20-25 minutes, or freshly made dumplings for 15 minutes.
10. Remove the foil and broil for another 5-10 mintues or until golden and cripsy on top.
11. Top with coriander, spring onions, toasted sesame seeds, and vegan chilli crisp. Serve warm.