Cabbage leaf

vegetarian ham • small amount of vegetables: carrot, green beans, bell pepper, bitter melon, red radish, a few cabbage leaves, green onion (white part) • fresh mushrooms (about 100 grams) • nori (seaweed)

glutinous rice flour (about 500 grams) • rice flour (about 50 grams) • vanilla extract • sesame seeds (about 20 grams) • Jaggery or brown sugar, cut into small • White: the natural color of the dough • Red: gấc fruit, beetroot, or raspberries (if available) • Green: pandan leaves or matcha powder • Blue: butterfly pea flowers • Purple: magenta plant leaves, blueberries, or purple cabbage • If you have time, use natural colors from vegetables and fruits. In this recipe, I used vegetable powders, which give a nice, natural color and aroma. The colors are light at first but become vibrant after boiling

tapioca starch (about 4 3/4 cups) • glutinous rice flour (about 2 1/2 cups) • sugar (about 2 cups) • Rock sugar and palm sugar • Ginger • hulled mung beans (about 1/2 cup) • Coconut milk • Sesame seeds • Young coconut • Natural food coloring ingredients: beetroot, pandan leaves, purple cabbage, turmeric

purple cabbage (about 100 grams) • green leaf lettuce (about 100 grams) • onion • Green, red, and yellow bell peppers • Mayonnaise • Roasted sesame seeds • Soy sauce • Lemon • Sugar • Sesame oil

rice paper wrappers • green beans (about 20 grams) • carrot • cucumber • lettuce leaves • Red cabbage • Herbs: Thai basil, mint • tofu • Fermented soybean paste • Salt, lemongrass, chili, olive oil, brown sugar, garlic

red cabbage • yellow bell pepper • red bell pepper • green bell pepper • carrot • rice paper wrappers • dried butterfly pea flowers • orange gardenia leaves • shrimp • boiled pig ear • Vietnamese pork sausage (gio lua or cha lua) • fried tofu •

broccoli (bông cải xanh) • chayote squash • potatoes • carrot • cabbage leaves and green beans • vegetarian Vietnamese sausage (giò lụa chay) • enoki mushrooms • firm tofu

whole cabbage leaves • large green onions • ground pork • chicken broth • enoki mushrooms • Seasonings, shallots, wood ear mushrooms, black pepper

pork belly (about 200 grams) • white daikon radishes with leaves • large eggs • hoisin sauce • oyster sauce • Boiled cabbage and green beans

small shrimp • small cup chicken hearts • lean pork • bell peppers (1 green, 1 red) • celery • asparagus • spinach • julienned carrots • cabbage leaves • fried tofu • Green onion, ginger, teriyaki sauce, garlic salt • dried pho noodles (8.5 oz or 245 grams)

chicken feet • cabbage leaves • broccoli • potatoes • chayote squash • carrot • Onion, green onions

medium pomfret fish • tomatoes • cabbage leaves • celery • dill • onion, seasonings, black pepper

Ginger • Green onions • ground pork (200 grams) • Carrot • napa cabbage leaves • Salt, pepper, sugar, sesame oil

all-purpose flour (about 100 grams) • cornstarch (about 50 grams) • salt (about 1 gram) • boiling water (about 80-100 ml) • garlic • shallots • firm tofu • napa cabbage leaves • carrot • Dried shiitake mushrooms • Wood ear mushrooms • Soy sauce •

all-purpose flour (about 350 grams), plus extra for dusting • warm water (about 200 grams, 130–140°F/55–60°C) • salt • sugar • ground pork (about 130 grams) • napa cabbage kimchi • ginger • solo garlic • beaten egg (about half an egg, 25 grams) • Salt and ground pepper, to taste • ground pork (about 130 grams) • –3 leaves napa cabbage •

vegetarian bouillon powder (about 40 grams) • good-quality soy sauce (about 90 ml) • black pepper (about 7 grams) • sugar (about 12 grams) • eggplant • bitter melons • carrot • daikon radish • Straw mushrooms • napa cabbage leaves • Green beans • Okra •

Ingredients for 1 serving • dumpling wrappers, store-bought or homemade • lean pork (50 g) • carrot • napa cabbage leaf • fresh shiitake mushrooms • Scallions, cilantro • Seasonings: black pepper, bouillon powder, salt, sugar

all-purpose flour (about 300 grams) • cornstarch (about 75 grams) • water (200 ml) • ground pork (about 150 grams) • chopped shrimp (about 150 grams) • napa cabbage leaves (about 150 grams) • chopped cilantro (about 10 grams) • Chicken bouillon powder, fish sauce, salt, black pepper, sugar, garlic

ground pork (about 250 grams) • large egg • medium dried shiitake mushrooms • Green onions, yellow onion, a small piece of ginger • each: fish sauce, oyster sauce, soy sauce, sesame oil • black pepper • Note: If you have a few napa cabbage leaves, finely chop and add them to the filling for extra flavor. If using cabbage, reduce the pork by 2 oz (about 50 grams) to match 25 dumpling wrappers • all-purpose flour (about 200 grams) • plus 1 tablespoon warm water (about 120-130 ml, 122-140°F/50-60°C) • salt • little cornstarch for dusting to prevent sticking while rolling

whole chicken • set of chicken offal (gizzards, liver, heart) • set of immature chicken eggs (if available) • banh uot rice sheets (about 1 kg) • napa cabbage • yellow onions • bean sprouts (about 100 grams) • cucumbers • cilantro (rau ram) • kaffir lime leaves • Fried shallots • Garlic chili fish sauce