Stuffed Dumplings with Shallot Purée and Crispy Cabbage

INSTRUCTIONS FOR SHALLOT PURÉE

• 1
  Heat oil in a pan and add chopped shallots, allspice, pepper, and bay leaf.
• 2
  Lightly salt and sauté over low heat until golden. Do not rush this process. Sautéing takes about 20 - 30 minutes and is very important as it brings out the sweetness of the onions during caramelization.
• 3
  After 30 minutes, remove the bay leaf from the onions and transfer them to a mixing bowl, salt, pour in milk and cream, and blend until smooth. Finally, taste the purée and add more salt if needed.

INSTRUCTIONS FOR CRISPY CABBAGE

• 1
  Quarter half of the cabbage so that the stem holds each quarter together.
• 2
  Mix pressed garlic with oil and pepper. Place the cabbage on a hot pan and drizzle with half of the garlic oil, salt, reduce the heat to low, and cover with a lid. Briefly sauté the cabbage under the lid and then turn it over.
• 3
  Pour the remaining garlic oil over the other side of the cabbage, add a teaspoon of cumin, and briefly sauté. The cabbage should remain beautifully crispy.

INSTRUCTIONS FOR DUMPLINGS

• 1
  You can defrost Forky's dumplings, in which case they will need only 5 minutes in the steamer. Steam frozen dumplings for double the time.