Double Veggie Dumplings & Plant-Based Kimchi
with Garlic Rice & Stir-Fried Veg
- Wheat
- Gluten
- Soy
- Sesame
- Sesame
- Fish
- Eggs
- Soy
- May contain traces of allergens
- Almond
- Milk
Close your eyes - we’ve got a surprise. These beloved little pockets of joy are impossible to stop at just one (trust us, we tried). Golden dumplings are drizzled with spicy sriracha mayo, then served over fragrant garlic rice with colourful stir-fried veg and a punchy plant-based kimchi on the side.
Ingredients
1 packet
Jasmine rice
1 packet
Plant-Based Mayo
(May be present: Sesame, Fish, Eggs, Soy)
1 packet
Sriracha
(May be present: Soy)
1 packet
Honey-Soy Sauce
(Contains: Wheat, Gluten, Soy, Sesame; May be present: Eggs, Fish, Almond, Milk)
1
Carrot
2
Garlic
2 packet
Vegetable Gyozas
(Contains: Gluten, Sesame, Wheat; )
2 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
1
Asian Greens
1 packet
plant-based kimchi
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt to the 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 water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice carrot into half-moons. Roughly chop Asian greens.
• When the rice has 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes. • Add Asian greens and garlic and cook until fragrant, 1-2 minutes. • Add honey-soy sauce (see ingredients) and a splash of water and cook until fragrant, 1 minute. • Transfer to a bowl and cover to keep warm.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, add vegetable gyozas, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (for the gyozas) (watch out, it may spatter!) and cover with a lid (or foil). • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. TIP: Cook in batches if your pan is getting crowded.
• Meanwhile, combine plant-based mayo and sriracha in a small bowl. Season to taste.
• Divide garlic rice between bowls. • Top with garlic veggies, vegetable gyoza and plant-based kimchi. • Drizzle over sriracha mayo and serve with soy sauce mix. Enjoy!
