These dumplings are perfect as an appetiser or as part of a main course. The combination of the soft dumplings and the fiery chilli oil creates a taste sensation that will satisfy both vegans and non-vegans alike.

1. In a large mixing bowl, combine the chopped cabbage, shredded carrots, chopped mushrooms, green onions, minced garlic, soy sauce, sesame oil, and ground black pepper. Mix well to combine all the ingredients.
2. Take one wonton wrapper and place about 1 teaspoon of the filling mixture in the centre. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half diagonally, forming a triangle shape. Press the edges firmly to seal the dumpling. Repeat this process with the remaining wrappers and filling.
3. Bring a large pot of water to a boil. Carefully drop the dumplings into the boiling water and cook for about 5-7 minutes, or until they float to the surface. Remove the dumplings from the water using a slotted spoon and set them aside.
4. In a small saucepan, heat the vegetable oil over low heat. Add the red chilli flakes, sesame seeds, and soy sauce to the oil. Stir well and cook for about 1-2 minutes, or until the chilli flakes start to sizzle and become fragrant. Remove the chilli oil from the heat and let it cool slightly.
5. Serve the cooked dumplings with a drizzle of chilli oil on top. You can also garnish with additional chopped green onions or sesame seeds, if desired.

Enjoy!

Note: Cooking times may vary, so keep an eye on the dumplings while they are boiling to avoid overcooking. Adjust the amount of chilli flakes in the oil according to your preferred level of spiciness.