Pan-crisped dumplings and greens in a bowl with a chili crisp, soy and vinegar sauce. This miso version is finished with miso paste. Ready in about 17 minutes.
Prep 5 min Cook 12 min Serves 2 Easy
Ingredients
🧄Garlic1 clove, grated
🧅Spring Onions2, sliced
🫙Soy Sauce2 tbsp
🫙Sesame Oil1 tsp
🥬Bok Choy2, halved
🫙Rice Vinegar1 tbsp
🌶️Chili Paste1 tbsp chili crisp
🫙Miso Paste1 tbsp
🫙Dumplings16 frozen pork dumplings
Optional extras
🍚Riceto serve
Instructions
1
Pan-fry the dumplings until the bottoms brown, add a splash of water, cover and steam until cooked through.
2
Steam or blanch the bok choy.
3
Mix chili crisp, soy, vinegar, garlic and sesame oil.
4
Arrange dumplings and bok choy in bowls, spoon over the sauce and top with spring onions.
5
Whisk the miso with a splash of warm water and stir it into the sauce or dressing.
Chef's tip
Prep every topping before you start assembling so the warm and cold parts stay at their best.
