Celebrate Chinese New Year with tradition dumplings done two ways
Serves 2
Ingredients
1 tbsp white miso paste
1 chicken stock cube
2.5cm piece of ginger
2 garlic cloves, crushed
1 tsp chilli flakes
2 spring onions, finely sliced
1 packet frozen gyoza or dumplings, choose your favorite flavour
1/4 red cabbage, shredded
1 carrot, finely sliced
1 tbsp soy sauce
Sesame seeds (optional)
Method (miso dumpling soup)
Step 1
Mix the miso paste and vegetable stock cube together with 750ml of boiling water in a saucepan over a medium heat.
Step 2
Add the sliced garlic and ginger, chilli flakes, spring onions, shredded cabbage, carrot and 8 frozen gyoza. Leave to simmer for 3 minutes until the gyoza are cooked.
Step 3
Stir in the soy sauce and, if using, sprinkle with sesame seeds before serving.
Method (pot stickers)
Step 4
Heat a good splash of vegetable oil in a large non-stick frying pan over a high heat, then add 8 frozen gyoza, bottom-side down, in a single layer. Fry the frozen gyoza for 2 minutes, or until the undersides are golden.
Step 5
Pour 1cm of water into the pan, bring to the boil, then cover and reduce to a medium-low heat. Simmer for 6 to 8 minutes, or until the liquid has almost evaporated
Step 6
Remove the lid and fry for a further minute, or until the undersides are crisp. Serve alongside the miso dumpling soup.
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