Edamame, Hemp & Kumara Dumplings
with Sesame Fries, Asian Slaw & Japanese Dressing- Sesame
- Soy
- Gluten/Gluten
- Gluten(Wheat)
- Eggs
- Fish
- May contain traces of allergens
Dumplings have so much variety to them that deciding on one is tricky. Let’s kick things off with a veggie option with edamame, hemp and kumara packed into these little parcels. A Japanese dressing will hit the spot as a saucy accompaniment.
Ingredients
2
potato
½ sachet
sesame seeds
(Contains: Sesame; )
1 bag
baby spinach leaves
1 packet
Plant-Based Mayo
(Contains: Soy; )
1 packet
Edamame, Hemp & Kumara Dumplings
(Contains: Sesame, Soy, Gluten/Gluten; )
1 bag
Asian Slaw Mix
1 packet
Japanese Dressing
(Contains: Sesame, Soy, Gluten(Wheat); May be present: Eggs, Fish)
Not included in your delivery
1
olive oil
1 tsp
sesame oil
(Contains: Sesame; )
1 drizzle
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Season with salt, drizzle with olive oil, sprinkle over sesame seeds (see ingredients) and toss to coat. • Bake fries until tender, 20-25 minutes.
• When the fries have 10 minutes remaining, heat a large frying pan over 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 dumplings in batches if your pan is getting crowded.
• Meanwhile, roughly chop baby spinach leaves. • In a medium bowl, combine Asian slaw mix, baby spinach, the sesame oil and a drizzle of rice wine vinegar. Season to taste.
• Divide sesame fries, veggie dumplings and Asian slaw between plates. • Drizzle Japanese dressing over the dumplings. • Serve with plant-based mayo. Enjoy!
