Five Spice Pork Dumpling Salad
Ingredients
- 12 Mr Chen’s Five Spice Pork Dumplings
- 100g Mr Chen’s Vermicelli noodles, soaked in boiling water for 5 minutes, then drained
- 2 large cups white cabbage, finely shaved
- 2 Lebanese cucumbers, sliced into julienne
- 1 small red onion, finely sliced
- 1 cup each coriander sprigs and mint leaves
- ¼ cup roasted peanuts, roughly chopped
Dressing
- 4 tbsp extra virgin olive oil
- 1 tbsp ginger, grated
- 1 clove garlic, grated
- 1 heaped tsp Coles hot chilli flakes
- 2 tbsp Mr Chen’s soy sauce
- 2 tsp sugar
- 1 tbsp Mr Chen’s rice wine vinegar
Method
1
Heat a wok or saucepan on medium to high heat. Add the dumplings and a splash of oil, and allow to golden slightly, pour in a splash of water and cover with a lid for 7 - 8 minutes.
2
Place the rice noodles, cabbage, cucumber, red onion and half of the herbs onto a large serving platter. Gently toss to combine.
3
For the dressing, heat the oil in a small pot over a medium heat. Place the ginger, garlic and chilli flakes into a heat-proof bowl then carefully pour over the hot oil.
Once the oil has stopped bubbling and sizzling over the garlic and chilli flakes, add in the soy sauce, sugar and vinegar. Stir and allow to slightly cool to room temperature.
4
Place the warm dumplings onto the salad and drizzle over the dressing. Scatter over the remaining herbs and crushed peanuts before serving.
Recipe Credit
Recipe by – Courtney Roulston
Ingredients
- 12 Mr Chen’s Five Spice Pork Dumplings
- 100g Mr Chen’s Vermicelli noodles, soaked in boiling water for 5 minutes, then drained
- 2 large cups white cabbage, finely shaved
- 2 Lebanese cucumbers, sliced into julienne
- 1 small red onion, finely sliced
- 1 cup each coriander sprigs and mint leaves
- ¼ cup roasted peanuts, roughly chopped
Dressing
- 4 tbsp extra virgin olive oil
- 1 tbsp ginger, grated
- 1 clove garlic, grated
- 1 heaped tsp Coles hot chilli flakes
- 2 tbsp Mr Chen’s soy sauce
- 2 tsp sugar
- 1 tbsp Mr Chen’s rice wine vinegar
Method
1
Heat a wok or saucepan on medium to high heat. Add the dumplings and a splash of oil, and allow to golden slightly, pour in a splash of water and cover with a lid for 7 - 8 minutes.
2
Place the rice noodles, cabbage, cucumber, red onion and half of the herbs onto a large serving platter. Gently toss to combine.
3
For the dressing, heat the oil in a small pot over a medium heat. Place the ginger, garlic and chilli flakes into a heat-proof bowl then carefully pour over the hot oil.
Once the oil has stopped bubbling and sizzling over the garlic and chilli flakes, add in the soy sauce, sugar and vinegar. Stir and allow to slightly cool to room temperature.
4
Place the warm dumplings onto the salad and drizzle over the dressing. Scatter over the remaining herbs and crushed peanuts before serving.
Recipe Credit
Recipe by – Courtney Roulston
