Mushroom Korma Dumplings with Achaari Gochujang Sauce – Brooklyn Delhi

Name: Mushroom Korma Dumplings with Achaari Gochujang Sauce – Brooklyn Delhi
Ingredients: 3 tablespoons olive oil, plus more if needed; 16 ounces mushrooms (cremini, button, or portobello), finely chopped; 1 cup frozen peas; 1⁄2 cup; Brooklyn Delhi Coconut Cashew Korma; 1⁄4 teaspoon salt, plus more to taste; 1⁄8 teaspoon freshly ground black pepper; 1 package (1 lb) pre-made dumpling wrappers; 2 tablespoons high-heat cooking oil (grapeseed, peanut, sunflower, safflower, avocado, vegetable, or canola oil)

brooklyndelhi.com

These Mushroom Korma dumplings by friend and cookbook author Diana Kuan pair brilliantly with my Achaari Gochujang dipping sauce and just in time for Lunar New Year! Red-colored food are considered...

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Ingredients

3 tablespoons olive oil, plus more if needed
16 ounces mushrooms (cremini, button, or portobello), finely chopped
1 cup frozen peas
1⁄2 cup
Brooklyn Delhi Coconut Cashew Korma
1⁄4 teaspoon salt, plus more to taste
1⁄8 teaspoon freshly ground black pepper
1 package (1 lb) pre-made dumpling wrappers
2 tablespoons high-heat cooking oil (grapeseed, peanut, sunflower, safflower, avocado, vegetable, or canola oil)