Ingredients:

  • 3 tablespoons tamari or all-purpose soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon freshly minced garlic
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon brown sugar
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon chili oil crisp (plus extra to serve, optional)
  • 1 spring onion (scallion), finely sliced
  • 2 tablespoons finely chopped coriander (cilantro)
  • 2-3 tablespoons water
  • 2 cups (150 g) shredded wombok cabbage (green cabbage can be substituted)
  • 1 Lebanese (short) cucumber, sliced
  • 2 spring onions (scallions), finely sliced
  • ½ red onion, finely sliced
  • 24 vegetable dumplings (or dumplings/gyoza of your choice), prepared according to packet instructions
  • ½ cup (7 g) coriander (cilantro) leaves
  • ¼ cup (40 g) finely chopped roasted peanuts

Instructions:

  1. In a medium bowl, combine tamari, rice wine vinegar, sesame oil, garlic, ginger, brown sugar, toasted sesame seeds, chili oil crisp, and sliced spring onion. Whisk until well blended.
  2. Gradually add water to achieve desired consistency (aim for a pourable dressing).
  3. Heat 1-2 tablespoons of oil in a non-stick frying pan over high heat.
  4. Add dumplings, cooking for 1-2 minutes until the base is golden brown.
  5. Add ½ cup (125 ml) of water, reduce heat to low, cover, and steam for about 4 minutes until cooked.
  6. In a large bowl, combine shredded cabbage, cucumber, spring onions, and red onion.
  7. Add the cooked dumplings on top.
  8. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
  9. Garnish with coriander leaves and chopped peanuts.
  10. Drizzle with additional chili oil crisp if desired.