Pan-crisped dumplings and greens in a bowl with a chili crisp, soy and vinegar sauce. This gochujang version is finished with gochujang. 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
🫙Gochujang1 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
Stir the gochujang into the sauce (or thin it with a little water and drizzle over).
Chef's tip
Prep every topping before you start assembling so the warm and cold parts stay at their best.
