Add 2 tbsp of salt in the chopped cabbage, mix it and set aside, after 20 minutes, squeeze out the excess water.
In a pan, add 2 tbsp sesame oil, soy aminos, chopped shiitake mushroom, shredded carrots, and white parts of the green onion, saute until carrots become soft. Set aside.
Soak vermicelli noodles in water for 5 minutes, drain the noodles & cut them into small pieces. Then mix cabbage, sauteed veggies, chopped green onion, cilantro, and vermicelli noodles in a bowl. season with vegetarian oyster sauce, mushroom powder, 2 ½ tbsp of sesame oil, and white pepper.
Take one piece of wrapper and add 1 tbsp of the filling in the middle, add water to the edges, fold the wrapper in half, and using the palm of your hand, squeeze the wrapping together on each side while pushing the filling down, forming a ball (make sure that all the edges are tightly sealed). Boil a pot of water, once the water is boiling, add in the dumplings, once the dumplings float, cook for another 2 minutes.
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