Savoy Cabbage Dumplings With Garlic Ginger Miso Brothy Rice & Umami Chilli Crisp Drizzle
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a large, deep frying pan or a wok with a lid, and two saucepans.
STEP 2
Add the jasmine rice to one of the saucepans, cover with twice its volume of water, and place over medium-high heat. Bring to a boil, then reduce the heat, cover, and cook for a further 8–10 minutes, or until tender. Drain and set aside to keep warm.
STEP 3
Place your large frying pan or wok over medium-high heat, add about 2 cm of water, and bring to a boil.
Separate 8–10 large whole leaves of savoy cabbage, and place them in the frying pan or wok. Put the lid on and steam until tender and slightly translucent, about 3 minutes.
Carefully remove the leaves with a pair of tongs, as they will be hot, and place them on a large plate to cool. Dab away any excess moisture with kitchen towel.
*You may have some excess savoy cabbage, depending on the size provided in your meal kit. You can steam the rest using the same method to serve on the side, or save it for another meal.
STEP 4
To prepare the dumpling filling, finely dice the chestnut mushrooms and chop or crush the walnuts.
Drain any remaining water from the frying pan or wok used to steam the cabbage, return it to medium heat, and add a drizzle of oil. Add the mushrooms and walnuts and cook for 5–6 minutes, until the mushrooms have softened. Remove from the heat.
Stir in half of the chilli crisp, combine well, and season with salt or a dash of soy sauce to taste.
STEP 5
Divide the dumpling filling into 8 portions and place each portion onto a steamed cabbage leaf. Fold in the sides so they overlap the filling, then roll the leaf up tightly to create a parcel-like shape and secure with a toothpick.
You could alternatively cut the leaves into 20cm circles and tie them with chives similarly to the recipe image above, but this is more technical and time consuming, so we recommend the toothpick version for ease.
STEP 6
Place another saucepan over medium heat and add the miso base along with 180 ml of water. Bring to a simmer. Once hot, carefully place the dumplings into the broth to warm through.
STEP 6
To serve, divide the jasmine rice between serving bowls and place the dumplings on top. Ladle over the hot miso broth and finish with a drizzle of chilli crisp and chopped chives. Enjoy!
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Savoy Cabbage Dumplings With Garlic Ginger Miso Brothy Rice & Umami Chilli Crisp Drizzle
Savoy Cabbage Dumplings With Garlic Ginger Miso Brothy Rice & Umami Chilli Crisp Drizzle
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a large, deep frying pan or a wok with a lid, and two saucepans.
STEP 2
Add the jasmine rice to one of the saucepans, cover with twice its volume of water, and place over medium-high heat. Bring to a boil, then reduce the heat, cover, and cook for a further 8–10 minutes, or until tender. Drain and set aside to keep warm.
STEP 3
Place your large frying pan or wok over medium-high heat, add about 2 cm of water, and bring to a boil.
Separate 8–10 large whole leaves of savoy cabbage, and place them in the frying pan or wok. Put the lid on and steam until tender and slightly translucent, about 3 minutes.
Carefully remove the leaves with a pair of tongs, as they will be hot, and place them on a large plate to cool. Dab away any excess moisture with kitchen towel.
*You may have some excess savoy cabbage, depending on the size provided in your meal kit. You can steam the rest using the same method to serve on the side, or save it for another meal.
STEP 4
To prepare the dumpling filling, finely dice the chestnut mushrooms and chop or crush the walnuts.
Drain any remaining water from the frying pan or wok used to steam the cabbage, return it to medium heat, and add a drizzle of oil. Add the mushrooms and walnuts and cook for 5–6 minutes, until the mushrooms have softened. Remove from the heat.
Stir in half of the chilli crisp, combine well, and season with salt or a dash of soy sauce to taste.
STEP 5
Divide the dumpling filling into 8 portions and place each portion onto a steamed cabbage leaf. Fold in the sides so they overlap the filling, then roll the leaf up tightly to create a parcel-like shape and secure with a toothpick.
You could alternatively cut the leaves into 20cm circles and tie them with chives similarly to the recipe image above, but this is more technical and time consuming, so we recommend the toothpick version for ease.
STEP 6
Place another saucepan over medium heat and add the miso base along with 180 ml of water. Bring to a simmer. Once hot, carefully place the dumplings into the broth to warm through.
STEP 6
To serve, divide the jasmine rice between serving bowls and place the dumplings on top. Ladle over the hot miso broth and finish with a drizzle of chilli crisp and chopped chives. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a large, deep frying pan or a wok with a lid, and two saucepans.
STEP 2
Add the jasmine rice to one of the saucepans, cover with twice its volume of water, and place over medium-high heat. Bring to a boil, then reduce the heat, cover, and cook for a further 8–10 minutes, or until tender. Drain and set aside to keep warm.
STEP 3
Place your large frying pan or wok over medium-high heat, add about 2 cm of water, and bring to a boil.
Separate 8–10 large whole leaves of savoy cabbage, and place them in the frying pan or wok. Put the lid on and steam until tender and slightly translucent, about 3 minutes.
Carefully remove the leaves with a pair of tongs, as they will be hot, and place them on a large plate to cool. Dab away any excess moisture with kitchen towel.
*You may have some excess savoy cabbage, depending on the size provided in your meal kit. You can steam the rest using the same method to serve on the side, or save it for another meal.
STEP 4
To prepare the dumpling filling, finely dice the chestnut mushrooms and chop or crush the walnuts.
Drain any remaining water from the frying pan or wok used to steam the cabbage, return it to medium heat, and add a drizzle of oil. Add the mushrooms and walnuts and cook for 5–6 minutes, until the mushrooms have softened. Remove from the heat.
Stir in half of the chilli crisp, combine well, and season with salt or a dash of soy sauce to taste.
STEP 5
Divide the dumpling filling into 8 portions and place each portion onto a steamed cabbage leaf. Fold in the sides so they overlap the filling, then roll the leaf up tightly to create a parcel-like shape and secure with a toothpick.
You could alternatively cut the leaves into 20cm circles and tie them with chives similarly to the recipe image above, but this is more technical and time consuming, so we recommend the toothpick version for ease.
STEP 6
Place another saucepan over medium heat and add the miso base along with 180 ml of water. Bring to a simmer. Once hot, carefully place the dumplings into the broth to warm through.
STEP 6
To serve, divide the jasmine rice between serving bowls and place the dumplings on top. Ladle over the hot miso broth and finish with a drizzle of chilli crisp and chopped chives. Enjoy!
