Asian Greens Potsticker Dumpling Salad

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1pcs capsicum
• 1pcs spring onion
• 100g snow peas
• 300g Asian greens and shiitake dumplings
• 40g Japanese dressing
• 15ml neutral-flavoured oil

Method

1. Step 1 — Prep vegetables
   Halve the cucumber lengthwise and thinly slice on an angle. Thinly slice the capsicum. Thinly slice the spring onion on an angle.
2. Step 2 — Blanch snow peas
   Trim the stems from the snow peas, removing the strings from one side, and thinly slice lengthwise. Put in a heatproof bowl, cover with boiling water and stand for 1 min. Drain and rinse under cold running water to cool.
3. Step 3 — Make salad
   Combine the cucumber, capsicum, spring onion and snow peas in a large bowl.
4. Step 4 — Fry dumplings
   Heat 1 tbs oil in a medium frypan over medium-high heat. Cook the dumplings, without turning, for 2-3 mins until golden on one side.
5. Step 5 — Steam dumplings
   Carefully add 60ml (¼ cup) water to the pan (taking extra care adding water to the hot pan as the oil can spit and the steam created is very hot). Cover and steam for 3 mins or until the dumplings are tender.
6. Step 6 — Get ready to serve
   Add half the dressing to the salad and toss to combine. Divide the salad and dumplings among bowls. Drizzle with the remaining dressing to serve.

Allergens

Egg, Gluten, Sesame, Soy, Wheat