Double Edamame Dumpling Poke Bowl
with Cucumber Slaw & Sriracha Mayo- Soy
- Gluten/Gluten
- Sesame
- Gluten(Wheat)
- May contain traces of allergens
- Soy
- Eggs
- Fish
Close your eyes because we have a surprise for you. We’ll give you a hint, they’re beloved little pockets of deliciousness and you can never have just one, we tried and it’s not possible. In a sriracha mayo it’s even harder to hold yourself back. You know what they are, dumplings!
Ingredients
2 clove
garlic
1 packet
jasmine rice
1
cucumber
1 packet
sriracha
(May be present: Soy)
1 packet
Plant-Based Mayo
(Contains: Soy; )
2 packet
Edamame, Hemp & Kumara Dumplings
(Contains: Soy, Gluten/Gluten, Sesame; )
1 bag
Shredded Cabbage Mix
1 packet
Crispy Shallots
1 packet
Japanese Dressing
(Contains: Soy, Sesame, Gluten(Wheat); May be present: Eggs, Fish)
Not included in your delivery
1
olive oil
20 g
plant-based butter
1.25 cup
water
1 tsp
sesame oil
(Contains: Sesame; )
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice cucumber into rounds. • In a small bowl, combine sriracha and plant-based mayo. Set aside.
• When the rice has 10 minutes remaining, heat a large frying pan over medium heat with a drizzle of olive oil. When oil is hot, add vegetable dumplings in batches, flat-side down, in a single layer. Cook until starting to brown, 1-2 minutes. • Add a splash of water (watch out, it may spatter!) and cover with a lid (or foil). Cook until dumplings are tender and water has evaporated, 4-5 minutes.
TIP: Cook in batches if your pan is getting crowded.
• Meanwhile, combine shredded cabbage mix, cucumber, Japanese dressing and the sesame oil in a large bowl. • Toss to combine and season to taste. • Divide garlic rice between bowls. Top with veggie dumplings and cucumber slaw. • Garnish with crispy shallots. Drizzle over sriracha mayo to serve. Enjoy!
