Crispy Pork Gyoza and Pan-Steamed Greens

Nutrition per serve

Ingredients

• 1pcs spring onion
• 1pcs zucchini
• 1pcs choy sum
• 1pcs pak choy
• 1clove garlic
• 300g pork and ginger dumplings
• 5g toasted sesame seeds
• 20g miso paste
• 20ml rice wine vinegar
• 10ml sesame oil
• 23ml neutral-flavoured oil
• 10ml soy sauce
• 30g butter
• 5ml honey

Method

1. Step 1 — Prep spring onion curls
   Cut the spring onion into short lengths, then thinly slice lengthwise. Put the spring onion in a bowl of iced water and set aside to curl.
2. Step 2 — Prep ingredients
   Halve the zucchini lengthwise and cut into 1cm-thick slices on an angle. Coarsely chop the choy sum and pak choy. Crush or finely chop the garlic.
3. Step 3 — Cook 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. 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 — Steam greens
   While the dumplings are cooking, heat 2 tsp oil in a medium deep frypan over high heat. Stir-fry the zucchini and choy sum for 1 min. Add the pak choy and 1½ tbs water and cook, covered, for 2 mins or until tender. Stir in 2 tsp soy sauce.
5. Step 5 — Make miso butter sauce
   Meanwhile, melt 30g butter in a small saucepan over medium heat. Add the garlic and sesame seeds and cook, stirring, for 1-2 mins until fragrant. Remove from the heat. Add the miso, rice wine vinegar, sesame oil and 1 tsp honey and stir to combine.
6. Step 6 — Get ready to serve
   Drain the spring onion curls. Divide the greens and dumplings among bowls. Drizzle with the miso, sesame and honey butter and scatter with the spring onion curls to serve.

Allergens

Soy, Milk, Gluten, Sesame, Wheat