Pork sausages
Cauliflower, finely chopped
French shallot, finely chopped
Fresh cilantro, chopped
Large eggs
Salt and pepper
Cheddar cheese, grated
Square or round dumpling wrappers
Water
Chinese cabbage leaves
Peanut oil (optional)
Butter (optional)
Honey
Peanut oil
Sesame oil
Rice vinegar
Ginger, grated
Garlic clove
In a non-stick skillet, over medium heat, cook the sausage meat for 2 minutes, breaking it up with a wooden spoon.
Add the cauliflower and cook 5 more minutes.
Add the French shallot and cilantro, cook 2 more minutes.
In a bowl, beat the eggs using a fork. Season with salt and pepper. Pour into a pan and stir to scramble the eggs. Then, add the cheese, mix well, and set aside.
Moisten the edges of a dumpling wrapper with water. Put about 15 ml (1 tablespoon) of filling in the center of the dough. Then, fold the dumpling in half as to form a half-moon shape. Pinch the edges firmly and make 5 to 6 folds. Repeat for each dumpling.
Line a bamboo steamer with Chinese cabbage leaves (or parchment paper perforated in 5 different spots). Place half the dumplings in the steamer (they should not touch each other). Place it in a wok with a little bit of water and steam the dumplings for 10 to 12 minutes. Repeat with the other dumplings.
If desired, baste a non-stick skillet with peanut oil and butter. Then, once the dumplings are steamed, fry them for 1 minute on each side.
In a small bowl, mix all the sauce ingredients and serve with the dumplings.
