Vego Dumplings

Nutrition per serve

Ingredients

• 200g Chinese broccoli
• 1pcs carrot
• 1pcs zucchini
• 1pcs spring onion
• 1bunch coriander
• 20ml sesame oil
• 20ml rice wine vinegar
• 300g Asian greens and shiitake dumplings
• 5g toasted sesame seeds
• 15ml soy sauce
• 5ml honey
• 23ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Cut the Chinese broccoli into 5cm lengths, keeping the leaves and stems separate, then halve any thick stems lengthwise. Peel the carrot and zucchini into ribbons using a vegetable peeler. Thinly slice the spring onion on an angle. Coarsely chop the coriander leaves, discarding the stems.
2. Step 2 — Make dressing
   Put the sesame oil, rice wine vinegar, 1 tbs soy sauce and 1 tsp honey in a bowl and whisk to combine.
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 — Start stir-fry
   Meanwhile, in a separate medium frypan, heat 2 tsp oil over high heat. Stir-fry the Chinese broccoli stems for 1 min or until starting to soften.
5. Step 5 — Finish stir-fry
   Add the carrot to the Chinese broccoli stems and stir-fry for 1 min. Add the zucchini and Chinese broccoli leaves and stir-fry for a further 1 min or until the vegetables are tender but still crisp. Remove from the heat and stir in the spring onion.
6. Step 6 — Get ready to serve
   Divide the stir-fried vegetables and dumplings among plates. Drizzle with the dressing and scatter with the sesame seeds and coriander to serve.

Allergens

Soy, Sesame, Egg, Gluten, Wheat