Just when you thought dumplings couldn’t get any better, here they are as a complete meal! Soft, delicate dumplings filled with savoury goodness are paired with a vibrant stir-fry of crisp vegetables. Every bite brings a perfect balance of textures and flavours — and the best part is it’s quick to prepare.
Ingredients
Dumplings
- 3 vegetable gyoza dumplings
- 3 prawn gyoza dumplings
- 1 tbsp vegetable oil
- 3 tbsp water
Stir-fry
- 1 tbsp Yeo Sesame Oil (166821)
- 1 small carrot, cut length-ways and sliced diagonally
- 2 stalks broccolini, sliced diagonally
- 1 cup red cabbage, chopped into 1cm chunks
- ¼ bunch Chinese broccoli, chopped
- 1 tbsp Fountain Gluten Free Soy Sauce (123316)
- 1 tbsp Fountain Gluten Free Worcestershire Sauce (123314)
- 1 tsp sweet soy sauce
- ¼ tsp white pepper
- ½ spring onion, sliced
To serve
- Crispy chilli oil
- Fried garlic (or onions)
Method
1. To cook the dumplings
Preheat a frying pan over medium heat and add the oil. Once hot, place in the dumplings and fry until golden on one side. Pour in the water, cover and allow to steam. These will take around 5 minutes and the dumplings will be cooked once the wrappers become opaque and water has dried up. You can add a little more water if they need a little more steam time. Remove the lid and allow to cook for a further minute, without turning. Set aside.
2. To make the stir-fry
Heat the oil in the same frying pan and add the carrot and broccolini. Stir-fry for around 3 minutes, until the carrot just begins to soften. Add the remaining veg and cook until the cabbage softens. Add the sauces, pepper and spring onions and toss to coat. Add the dumplings back into the pan and cook for a further minute.
3. To serve
Arrange the stir-fry in a serving bowl and top with chilli oil and fried garlic.
