Last Saturday over the Anzac Day long weekend I visited Tammy for dinner and made vegetarian dumplings together. We combined sugar loaf cabbage, carrot, tofu, shiitake mushroom, wood ear fungus and coriander to make the filling. We did cheat with the pastry though as it was so easy for me to pick up a couple of packets from the great little asian supermarket downstairs. The dumplings browned nicely in the pan and tasted great dipped in soy and sweet chili sauce. I was inspired to make them again the following Monday night as a snack when Angela unexpectedly came to visit.
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