Indonesian dumplings amidst sweet, savory, and spicy

Begin by flouring a surface and laying out sheetz of pre-made dough for the dumplings once all the dumplings are rolled out and separated and placed on greased baking sheets set them aside. And next begin the dumpling filling. Carrots. Celery, cabbage. Red peppers, shallots, minced roasted garlic and turnip. both packages of smoked Seiten or equivalent measurement of a meat substitution next finely chop red chili peppers, and add roasted garlic and chopped red chili peppers together with the minced Seiten and toss until mixed evenly set aside and remove stalks from all the bunches of broccoli and leaving only the heads of broccoli and then finely chop broccoli heads very finely now heat up a large skillet or wok and add 2-3"tbsp olive oil once oil is heated put Seiten or other meat substitutions in and cook till done and nicely browned but not over done or burnt once its done reduce heat and add smoked Adobe, toasted sesame oil, chili oil, and dash of soy sauce or more to your own personal preference just don't overdue it too many sauce will make the dish heavy on salty flavor also add dash of pink Himalayan sea salt make sure to toss and coat the Seiten or other prefered protein option evenly and everything is mixed throughly the sauces will stick to protein choices as almost a glaze once sauce is mixed evenly throughout and coated everything add the minced broccoli and cover skillet or wok wa lid but first before covering it add a quarter cup of water with 1 tbspn dissolved honey pork in entirety over dish than cover and it will help steam the broccoli once broccoli is cooked just till tender remove the dish from stove. Finely mince everything and combine evenly and take 2 tbspn's and use the spoons to help grab about a gumball size amount of filling for the dumplings place filling in each dumplings dough encasement in the middle than grab another dumpling encasement dough crescent moon like object and place directly over top the other dumplings with filling on the them then gently go around the dumplings entire circumference the edges and pinch the two dumpling halves together ensuring the filling inside the dumpling is secured inside also be snot to overkill the dumplings because it may cause them to not cook evenly. Once all dumplings are filled and sealed up heat the skillet yet again once heated add half stick of butter and stir occasionally till butter is a carmel color (NOT BROWN) then reduce heat slightly medium low but slightly more leaning towards medium still add sage leaves approximately 3-4 leaves to the brown butter cook it'll be instantaneously for the leaves to cook they'll become crinkly and crunchy like and curl and dance as they shrink from the heat only cook them approximately 2-4 minutes then add dumplings and fry in the browned buttery sage sauce once the dumplings are cooled throughly and a golden brown color remove from heat cover with lid. Now finally chop remaining head of cabbage and get another skillet set at medium heat once ready melt half stick butter, add apple cider vinegar, and white granulated sugar melt mixture together and add all cabbage with it and cook till cabbage is tender not crunchy crisp but not limp or soggy.

Lastly serve plate first the Seiten mixture as bed on plates for the dumplings then either encircle rim of plated dish with sweet and sour cabbage or however desired arrangement suits you