Crispy Pork-Ginger Dumplings

Nutrition per serve

Ingredients

• 1pcs lemon
• 150g red cabbage
• 1pcs carrot
• 1pcs spring onion
• 1pcs corn cob
• 300g pork and ginger dumplings
• 10ml sesame oil
• 40g Japanese dressing
• 2g shichimi togarashi
• 15ml neutral-flavoured oil
• 10ml soy sauce

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the corn. Juice half the lemon*. Thinly slice the cabbage. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the spring onion. Discard the husk and silks from the corn.
2. Step 2 — Cook corn
   Cook the corn in the pan of boiling water for 5 mins or until tender. Drain, then rinse under cold water to cool. Put the corn on a board and slice the kernels from the cob.
3. Step 3 — Cook dumplings
   Meanwhile, 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. Carefully add 60ml (¼ cup) water (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.
4. Step 4 — Make dressing
   While the dumplings are steaming, put the sesame oil, 2 tsp lemon juice* and 2 tsp soy sauce in a large bowl, season with pepper and whisk to combine.
5. Step 5 — Toss slaw
   Add the cabbage, carrot, spring onion and corn to the dressing and toss to combine.
6. Step 6 — Toss slaw and serve
   Divide the slaw and dumplings among plates. Drizzle with the Japanese dressing and scatter with a pinch of shichimi togarashi to serve (the togarashi contains chilli; add more or less to taste).

Allergens

Soy, Gluten, Sesame, Wheat