Make every day dumpling day with Mr Chen’s with our delicious range. View Now

Make every day dumpling day with Mr Chen’s with our delicious range. View Now

Dumpling Gado Gado Salad

Serves

4

Prep Time

15 minutes

Cooking Time

15 minutes
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Dumpling Gado Gado Salad

Serves

4

Prep Time

15 minutes

Cooking Time

15 minutes

Ingredients

1 pack Mr Chen’s pork & chive dumplings (12)
100g green beans, blanched for 3 minutes
200g Chinese cabbage, chopped into chunks
2 free-range eggs, boiled for 7 minutes, peeled, sliced in half
1 Lebanese cucumber, sliced
1 carrot, shredded
2 cups bean sprouts
1 long red chilli, julienned
½ cup coriander sprigs to serve
1 tbsp Asian fried shallots
Squeaky Gate extra virgin olive oil for frying

Gado Gado Sauce

1/3 cup natural crunchy peanut butter
1 tbsp red curry paste
1 tsp Mr Chen’s Sriracha
1 clove garlic, minced
1.5 tbsp lime juice
½ cup coconut milk plus ½ cup water

Suitable Products

Pork & Chive Dumplings 300g

Pork & Chive Dumplings 300g
Pork & Chive Dumplings 550g

Pork & Chive Dumplings 550g
Coconut Milk 400ml

Coconut Milk 400ml
Thai Red Curry Paste 190g

Thai Red Curry Paste 190g
New Product Label
Sriracha Hot Chilli Sauce 500ml

Sriracha Hot Chilli Sauce 500ml
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next

Method

1
Place all the Gado Gado sauce ingredients into a small frying pan over medium heat. Whisk to combine then bring up to a simmer and cook, stirring occasionally for 6-8 minutes, or until thickened and combined. Taste for balance, season, then set aside and keep warm.
2
Place the dumplings into a frying pan with a dash of oil and 1 cup water. Bring up to the boil then cover with a lid to steam for 5-6 minutes. Once the water has been absorbed, keep cooking the dumplings for 3-4 minutes to crisp up the bottom.
3
Place the green beans, cabbage, carrot, cucumber, bean sprouts, dumplings, and eggs onto a serving plate.
4
Drizzle with the Gado Gado sauce then garnish with chili, coriander, and fried shallots.

Recipe Credit

Courtney Roulston

Ingredients

1 pack Mr Chen’s pork & chive dumplings (12)
100g green beans, blanched for 3 minutes
200g Chinese cabbage, chopped into chunks
2 free-range eggs, boiled for 7 minutes, peeled, sliced in half
1 Lebanese cucumber, sliced
1 carrot, shredded
2 cups bean sprouts
1 long red chilli, julienned
½ cup coriander sprigs to serve
1 tbsp Asian fried shallots
Squeaky Gate extra virgin olive oil for frying

Gado Gado Sauce

1/3 cup natural crunchy peanut butter
1 tbsp red curry paste
1 tsp Mr Chen’s Sriracha
1 clove garlic, minced
1.5 tbsp lime juice
½ cup coconut milk plus ½ cup water

Suitable Products

Pork & Chive Dumplings 300g

Pork & Chive Dumplings 300g
Pork & Chive Dumplings 550g

Pork & Chive Dumplings 550g
Coconut Milk 400ml

Coconut Milk 400ml
Thai Red Curry Paste 190g

Thai Red Curry Paste 190g
New Product Label
Sriracha Hot Chilli Sauce 500ml

Sriracha Hot Chilli Sauce 500ml
prev
next

Method

1
Place all the Gado Gado sauce ingredients into a small frying pan over medium heat. Whisk to combine then bring up to a simmer and cook, stirring occasionally for 6-8 minutes, or until thickened and combined. Taste for balance, season, then set aside and keep warm.
2
Place the dumplings into a frying pan with a dash of oil and 1 cup water. Bring up to the boil then cover with a lid to steam for 5-6 minutes. Once the water has been absorbed, keep cooking the dumplings for 3-4 minutes to crisp up the bottom.
3
Place the green beans, cabbage, carrot, cucumber, bean sprouts, dumplings, and eggs onto a serving plate.
4
Drizzle with the Gado Gado sauce then garnish with chili, coriander, and fried shallots.

Recipe Credit

Courtney Roulston