Edamame Dumplings & Garlic Rice
with Korean-Style Veggies & Sriracha Mayo
- Soy
- Sesame
- Gluten
- Wheat
- Gluten/Gluten
- May contain traces of allergens
- Soy
- Eggs
- Fish
- Milk
- Almond
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! *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
3 clove
garlic
1 packet
jasmine rice
1
carrot
1 stalk
celery
1 bag
baby broccoli
1 packet
Plant-Based Mayo
(Contains: Soy; )
1 packet
sriracha
(May be present: Soy)
½ packet
Korean Stir-Fry Sauce
(Contains: Soy, Sesame, Gluten, Wheat; May be present: Eggs, Fish, Milk, Almond)
1 packet
Edamame, Hemp & Kumara Dumplings
(Contains: Soy, Sesame, Gluten/Gluten; )
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water
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 1/2 the garlic until fragrant, 1-2 minutes. • Add the water 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. Thinly slice celery. Trim baby broccoli.
• When the rice has 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and celery until tender, 3-4 minutes. • Add baby broccoli and the remaining garlic and cook until tender, 5-6 minutes. • Add Korean stir-fry 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 and return to medium heat with a drizzle of olive oil. When oil is hot, add edamame, hemp & kumara dumplings, 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 plant-based mayo and sriracha in a small bowl. Season to taste.
• Divide garlic rice between bowls. • Top with Korean veggies and edamame dumplings. • Drizzle over sriracha mayo to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty vegetables and rice, but some found the dumplings bland or lacking texture.
- Ease of prep: Several reviewers mentioned the dish was easy to prepare, though a few had trouble cooking the dumplings.
- Suggestions: Consider adding frozen peas or more vegetables for extra substance. Try flipping the dumplings for even cooking.
- Portions: Some felt the meal was light; adding more vegetables could make it more filling.
- Texture: For improved texture, consider adding chopped walnuts or water chestnuts to the dumplings.
