Shittake mushroom (diced)
Round dumpling skin
Red Chilli Oil
Bean paste sauce
Zheng jiao vinegar
Crushed Sichuan chili
Boil kale leaves for 2 minutes with boiling water. Scoop them up and drain them under cold water.
Drain kale leaves and squeeze out excess water. Mince them and add OmniMeat. Stir-fry shiittake mushrooms and black fungus.
Add seasoning into the mixture and mix well.
Place 1 tsp of stuffing on the dumpling skin. Wet the edge of the skin with water and fold it.
Cook dumplings in boiling water until they float in the water.
Serve dumplings with sesame oil and vinegar.