Steamed Dumplings Recipe with Chili Crisp Dipping Sauce

How to make it

1. In a large bowl, combine the cabbage, carrots, mushrooms, and green onions. Add the Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Pure Sesame Oil, minced ginger, Lee Kum Kee Minced Garlic, and a pinch of salt and pepper. Mix until combined.
   
2. Place a dumpling wrapper on a clean surface and spoon about 1 tablespoon of the vegetable mixture in the center of the wrapper. Wet the edges of the wrapper with a small amount of water, then fold the wrapper in half to create a half-moon shape. Press the edges together to seal (pleat the edges if desired for a more traditional look).
3. Fill a pot with a few inches of water and bring it to a simmer. Line the steamer basket with parchment paper or extra cabbage leaves. Arrange the dumplings in the steamer basket, leaving a little space between each.
4. Place the steamer basket over the simmering water and cover. Steam the dumplings for about 10-12 minutes, or until the wrappers are tender and the filling is cooked through.

5. Serve the dumplings hot, drizzled with Lee Kum Kee Chiu Chow Style Chili Crisp Oil.