• 150 g fresh spinach
  
• 2 large onions
  
• 100g fresh champignons or black mushrooms
  
• 6 garlic cloves
  
• 200g cabbage
  
• 2 medium-sized carrots
  
• 2 tablespoons fresh ginger, minced
  
• 3 tablespoons fresh spring onions, minced
  
• 2 tablespoons fresh parsley, minced
  
• 1 tablespoon sesame oil
  
• 1 teaspoon black pepper
  
• chili powder
  
• salt
  
• soy sauce

Dipping Sauce à la Marcel

• ½ cup soy sauce
  
• 6 garlic cloves, minced
  
• 1 teaspoon apple vinegar
  
• 1 tablespoon fresh chives, minced
  
• 1 tablespoon fresh parsley, minced
  
• 1 tablespoon fresh spring onions, minced
  
• 1 tablespoon fresh ginger, minced
  
• 1 teaspoon sesame oil
  
• chili powder
  
• black pepper
  
• salt

Wash and prepare all vegetables. Mince all vegetables in a food processor or blender until finely shredded. In a large bowl mix the finely shredded vegetables. Add the sesame oil and the pepper. Season to taste with chili powder, salt and soy sauce. Refrigerate until you are ready with the dough.

Mix 4 cups flour, ½ teaspoon salt with ½ cup water (add more water if required) in a large bowl. Knead dough for 10 minutes until it is smooth and elastic. Let the dough rest for about 20 minutes. Knead again gently for 1 minute. Roll dough with a roller on a lightly floured surface until about 3mm. Cut out circles with a glass. Place 1 tablespoon of the vegetable filling in the center. With a pastry brush moisten edges with egg white. Take up sides and pinch together to seal the dumpling. Place dumplings on a lightly floured dish and refrigerate immediately.

Prepare a dipping sauce with the soy sauce, garlic cloves, apple vinegar, fresh chives, fresh parsley, fresh spring onions, ginger and sesame oil. Season to taste with chili powder, salt and freshly ground black pepper.

Cook dumplings in boiling water for about 3 minutes.

Serve hot immediately with salad, the dipping sauce and fresh cottage cheese.

Have a good day!