Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons crispy chilli oil
- 1 long red chilli, thinly sliced
- 2 cloves garlic, sliced
- 2tablespoons fried shallots
- 1tablespoons sesame oil
- 600grams frozen pork dumplings
- 2 large carrots
- 2 1/2tablespoons white miso paste
- 120grams baby spinach leaves
- 2tablespoons kecap manis
- 2 spring onions, thinly sliced
- 2tablespoons extra virgin olive oil
Description
Savoury potstickers are coated in umami-rich miso and topped with fried chilli oil, creating a budget-friendly dinner that's both comforting and flavourful.
Instruction tip
Use-it-up tip :Add any veggies you've got on hand to this soup, such as celery, capsicum or frozen mixed vegetables.
Method
Step 1 of 4
Heat chilli oil in a large heavy-based saucepan. Add chilli, garlic and shallots. Cook, stirring, for 1 minute or until golden. Transfer to a plate.
Step 2 of 4
Heat sesame oil in same pan. Add half of the dumplings to pan. Cook for 1-2 minutes or until browned. Add 1/4 cup water. Cover with a tight-fitting lid and cook for 4 minutes or until tender. Transfer to a plate. Repeat with remaining dumplings.
Step 3 of 4
Cut carrots into matchsticks. Place miso paste in a large jug. Add 6 cups warm water. Whisk until miso paste dissolves.
Step 4 of 4
Add miso to pan. Bring to the boil. Reduce heat. Add carrot and spinach. Cook for 1-2 minutes or until spinach wilts. Ladle into bowls. Top with dumplings and chilli mixture. Drizzle with kecap manis. Serve sprinkled with onion.
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