Korean Spicy (or not) Dumpling Salad
A little tweak on Marion's Kitchen sauce makes this one only a little spicy (we've removed one of the chilli ingredients). Adjust the gochujang up or down to suit your tastes. This version is warmly spiced. Image, Marion's Kitchen.
Ingredients
- 4 cups cabbage - shredded, we used wombok
- 1 cup red cabbage - shredded
- 2 carrots - cut into thin sticks
- 1 cucumber - deseeded, cut into thin
- 2 tsp sesame seeds
- 2 tbsp vegetable oil
- 20 frozen gyoza
- sliced spring onions -
Spicy (or not) Dressing
- 2 tbsp gochujang - more or less to suit heat taste.
- 2 tbsp white vinegar
- 2 tbsp soy sauce
- 4 tsp sesame oil
- 2 tsp ginger - finely grated
Instructions
- For the dressing, place the ingredients in a bowl and whisk until well combined.
- In a large bowl, place the cabbage, carrot, cucumber and sesame seeds. Add three-quarters of the dressing and toss until well combined. Set aside while you cook the dumplings.
- Heat the oil in a large non-stick frying pan over medium-high heat. Add the gyoza, flat side down and cook for 2 minutes or until just golden on the bottom. Add water to halfway up the sides of the dumplings. Put a lid on, turn the heat to medium and steam for 10 minutes or until most of the liquid has evaporated and the dumplings are cooked through.
- To serve, divide the salad among serving plates. Top with the dumplings. Drizzle with the remaining dressing and sprinkle over the spring onions.
Tips and Variations
VEGETARIAN
GLUTEN FREE - Mr Chen's do a gluten free dumpling.
