Chicken Dumplings and Snow Peas

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs ginger
• 1pcs spring onion
• 100g snow peas
• 150g Japanese rice
• 300g honey soy chicken dumplings
• 50ml teriyaki sauce
• 2g shichimi togarashi
• 50g baby spinach leaves
• 5g toasted sesame seeds
• 10g butter
• 15ml neutral-flavoured oil
• 3ml sugar

Method

1. Step 1 — Prep vegetables
   Quarter the carrot lengthwise and thinly slice. Peel and finely grate the ginger. Thinly slice the spring onion. Trim the stems from the snow peas, removing the strings from one side.
2. Step 2 — Cook rice mixture
   Rinse the rice until the water runs clear. Put the rice, carrot, ginger, 10g butter and 250ml (1 cup) water in a small saucepan, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Step 3 — Fry dumplings
   When the rice has been cooking for 10 mins, heat 1 tbs oil in a medium deep frypan over medium-high heat. Cook the dumplings, without turning, for 2-3 mins until golden on one side.
4. Step 4 — Steam dumplings
   Add the snow peas and 60ml (¼ cup) water to the dumplings (take 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.
5. Step 5 — Make sauce
   Meanwhile, combine 1½ tbs teriyaki sauce*, a pinch of shichimi togarashi (it has a chilli kick; you can omit it if you prefer), 1 tbs water and ½ tsp sugar in a bowl and stir until the sugar dissolves.
6. Step 6 — Add sauce and serve
   Carefully stir the sauce and spinach into the dumplings and cook for 1 min or until the spinach is wilted. Stir the spring onion and half the sesame seeds into the rice. Divide the rice mixture, dumplings and vegetables among bowls. Scatter with the remaining sesame seeds and a pinch of shichimi togarashi* to serve.

Allergens

Milk, Mollusc, Gluten, Sesame, Soy, Wheat, Sulphites