Asian Dumpling Salad

Interactive experience

Products and recipes

As seen in Series 1.

Ingredients

Dumplings

• 2 packets Golden Wok Tandoori Dumplings
• 1 tablespoon vegetable oil

For the salad:

• ½ red onion, thinly sliced
• 1 carrot, julienned (use a serrated grater)
• 1 cup Bean Sprouts
• 3 long red chillies, thinly sliced (keep seeds in for heat, and remove seeds before chopping if you want the flavour but not the heat)
• ¼ red cabbage, finely sliced
• ¼ white cabbage, finely sliced
• 2 stems spring onions, finely sliced
• Handful of Mint, chopped roughly
• Handful of Coriander, chopped roughly
• Salt to taste

Salad dressing:

• 2 tablespoon light soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon mirin or caster sugar
• 2 tablespoon kewpie mayonnaise
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds
• 2cm ginger, grated

Garnish:

• Coriander leaves
• Sesame seeds

Method

1. To cook the dumplings — Add in 1 tablespoon of vegetable oil in a pan and add in the dumplings, Fry for 2 mins on each side. Add in 1 ½ tablespoon of water and cover with a lid allowing the dumplings to steam for a further 5 mins.
2. To make the salad dressing, mix all the ingredients together in a mixing bowl, and set aside.
3. To make the salad, add all the ingredients into a large mixing bowl and toss through. Season with salt and set aside.
4. To serve, toss the salad through the dressing and mix through thoroughly. Serve salad with the dumplings and garnish with some coriander leaves and sesame seeds.