Chinese Five Spice Red Cabbage Dumplings in a Curried Broth

made with Arvinda's Chinese Five Spice & Arvinda's Curry Powder

Celebrate the Lunar New Year with this bold curried broth with Chinese five spice scented cabbage dumplings, which will taste just as spectacular as it looks on a celebratory banquet table. Included in this recipe, is a vegan option using a plant-based ‘veggie ground round’.

  • Prep Time
    45 min
  • Cook Time
    45 min
  • Serves
    4 to 6
CURRIED BROTH
6 CUPS

vegetable stock

2 TBSP.

soy sauce, or to taste

2 TBSP.

lime juice

1 TBSP.

palm sugar OR raw cane sugar

1 TSP.

ARVINDA’S CURRY POWDER

2

dried red chilies

2

garlic cloves, finely minced

1-INCH

piece ginger, finely shredded

DUMPLINGS FILLING:
1 TBSP.

oil

2

garlic cloves, finely minced

¼ LB.

ground pork OR vegetarian ‘ground round’

2 TSP.

ARVINDA’S CHINESE FIVE SPICE

2 TSP.

sesame seeds

2 TSP.

soy sauce, or to taste

1 TSP.

rice wine vinegar

1 CUP

finely shredded red cabbage

¼ CUP

finely chopped fresh cilantro

2 TSP.

sesame oil

rice wine vinegar

24

dumpling wrappers

all-purpose flour, for dusting