Pan-crisped dumplings and greens in a bowl with a chili crisp, soy and vinegar sauce. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 17 minutes.
Prep 5 min Cook 12 min Serves 2 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧄Garlic1 clove, grated
🧅Spring Onions2, sliced
🫙Soy Sauce2 tbsp
🫙Sesame Oil1 tsp
🥬Bok Choy2, halved
🫙Rice Vinegar1 tbsp
🌶️Chili Paste1 tbsp chili crisp
🫙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
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Prep every topping before you start assembling so the warm and cold parts stay at their best.
