Cooking Times:
Preparation Time: 45 minutes
Cooking Time: 15 minutes
Total Time: 1 hour

For the dumplings:

• 1 package of vegan wonton wrappers (about 30 wrappers)
• 250g of finely chopped cabbage
• 125g of shredded carrots
• 125g of chopped mushrooms
• 65g of chopped green onions
• 2 cloves of garlic, minced
• 1 tablespoon of soy sauce
• 1 teaspoon of sesame oil
• 1/2 teaspoon of ground black pepper
• Water for sealing the dumplings

For the chilli oil:

• 60g of vegetable oil
• 2 tablespoons of red chilli flakes
• 1 teaspoon of sesame seeds
• 1 teaspoon of soy sauce

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.