Dumpling salad
This crispy dumpling salad comes topped with bright pink sesame pickled cabbage for a zingy flavour and colour contrast - 175g Chinese leaffinely shredded - 2 carrotspeeled and shredded
- 175g Chinese leaf finely shredded
- 2 carrots peeled and shredded
- ½ cucumber deseeded and shredded
- 4 spring onions chopped (keep greens and whites separate)
- handful of coriander
- 1 red chilli finely chopped (optional)
- 16-20 gyoza dumplings
- black and white sesame seeds
- 1 tbsp rapeseed oil
- 2 tsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp finely grated ginger
- 400g red cabbage finely shredded
- 100ml rice vinegar
- 2 tbsp caster sugar
- 2 tsp sesame oil
- To make the pickled cabbage, put the cabbage in a plastic lidded container. Put the vinegar, sugar, ½ tsp of salt and 5 tbsp of water in a pan, and bring to a simmer. Take off the heat and cool a little, then pour over the cabbage. Leave for 1 hr, shaking occasionally, then stir in the oil. Keep in the fridge until needed (any leftovers will keep for a week).
- To make the dressing, whisk all the ingredients together with 2 tbsp of cold water.
- Put the Chinese leaf, carrots, cucumber, spring onion whites, coriander and chilli, if using, in a large bowl. Season with a little salt then toss together.
- Cook the dumplings following pack instructions.
- Toss the veg with half the dressing and pile up on a platter with the warm dumplings. Drizzle over the rest of the dressing then top with some of the pickled cabbage, spring onion greens and sesame seeds.
- ½ cucumberdeseeded and shredded - 4 spring onionschopped (keep greens and whites separate) - 1 red chillifinely chopped (optional)
PICKLED RED CABBAGE
- 400g red cabbagefinely shredded
- step 1To make the pickled cabbage, put the cabbage in a plastic lidded container. Put the vinegar, sugar, ½ tsp of salt and 5 tbsp of water in a pan, and bring to a simmer.
Take off the heat and cool a little, then pour over the cabbage. Leave for 1 hr, shaking occasionally, then stir in the oil.
Keep in the fridge until needed (any leftovers will keep for a week). - step 2To make the dressing, whisk all the ingredients together with 2 tbsp of cold water.
- step 3Put the Chinese leaf, carrots, cucumber, spring onion whites, coriander and chilli, if using, in a large bowl. Season with a little salt then toss together. - step 4Cook the dumplings following pack instructions.
- step 5Toss the veg with half the dressing and pile up on a platter with the warm dumplings. Drizzle over the rest of the dressing then top with some of the pickled cabbage, spring onion greens and sesame seeds.