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1. Watch the video in the post for easy visual instructions.
2. Make the wrappers:.
3. Make a batch of this dumpling dough and place it wrapped in cling film into the fridge to chill for 30 minutes.
4. (Alternatively, you can use store-bought dumpling wrappers).
5. Make the filling:.
6. Meanwhile, heat 1/2 tbsp of oil in a pan over medium heat, then add minced garlic, and ginger.
7. Fry for about a minute, stirring frequently, then add in red pepper, zucchini, carrot, and shredded cabbage.
8. Stir to combine, then add in all spices, tamari, and peanut butter (optional).
9. Mix again and cook for about 5-6 minutes, stirring frequently.
10. Taste the filling and add more seasonings if needed.
11. Assemble:.
12. Make the wrappers as described in the wrapper recipe, then add 2 teaspoons of the filling to the middle of a wrapper.
13. Use a finger dipped in water to run along the edges of the wrapper.
14. Then pleat the dumplings (check the step-by-step photos in the blog post above).
15. Make sure to cover the dumplings with cling film or a damp towel, to keep them from drying out.
16. Repeat this step with all remaining wrappers.
17. Cook the dumplings:.
18. Heat about 1 tablespoon oil in a skillet over medium heat.
19. Add in about 10-15 dumplings (depending on the size you make them) and let them fry for 2 minutes.
20. Pour in 1/2 cup (120 ml) of water into the pan, cover the pan with a lid, and reduce the heat to medium-low.
21. Let the dumplings steam until the water has almost evaporated, about 8-10 minutes.
22. Remove the lid and increase the heat to medium-high.
23. Fry for a further 1-2 minutes to crisp up the bottom of the dumplings.
24. Serve with this Chinese Garlic Sauce or this Hoisin Sauce and enjoy!.

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