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

Serves

2

Prep Time

10 minutes

Cooking Time

20 minutes

Ingredients

8 Mr Chen’s vegetable dumplings
1 tbsp Squeaky Gate extra virgin olive oil
1 tbsp ginger, julienned
2 cloves garlic, minced
2 tsp white shiro miso paste
2 spring onions, white and green parts separated
750 ml vegetable stock
1 cup fresh shiitake mushrooms, sliced
½ bunch choy sum or any Asian greens
2 bundles of thin dried egg noodles, blanched, drained
2 tsp sesame oil
Black pepper

Suitable Products

Method

1
Heat the oil in a heavy-based pot over medium heat. Add in the ginger and garlic and stir for 1 minute. Add in the miso paste, white parts of the spring onion, and 1 cup of the stock. Use a whisk to remove any lumps from the miso paste.
2
Pour in the remaining stock then bring up to a simmer. Carefully add the dumplings and mushrooms to the broth then bring back up to a simmer. Cook for 3-4 minutes, or until the dumplings are cooked through.
3
Add in the greens and allow them to wilt for 1 minute then remove from the heat.
4
Place the noodles into the base of serving bowls. Ladle over the dumplings, greens, and broth. Spoon over the sesame oil and garnish with green spring onion tops before serving.

Recipe Credit

Courtney Roulston

Ingredients

8 Mr Chen’s vegetable dumplings
1 tbsp Squeaky Gate extra virgin olive oil
1 tbsp ginger, julienned
2 cloves garlic, minced
2 tsp white shiro miso paste
2 spring onions, white and green parts separated
750 ml vegetable stock
1 cup fresh shiitake mushrooms, sliced
½ bunch choy sum or any Asian greens
2 bundles of thin dried egg noodles, blanched, drained
2 tsp sesame oil
Black pepper

Suitable Products

Method

1
Heat the oil in a heavy-based pot over medium heat. Add in the ginger and garlic and stir for 1 minute. Add in the miso paste, white parts of the spring onion, and 1 cup of the stock. Use a whisk to remove any lumps from the miso paste.
2
Pour in the remaining stock then bring up to a simmer. Carefully add the dumplings and mushrooms to the broth then bring back up to a simmer. Cook for 3-4 minutes, or until the dumplings are cooked through.
3
Add in the greens and allow them to wilt for 1 minute then remove from the heat.
4
Place the noodles into the base of serving bowls. Ladle over the dumplings, greens, and broth. Spoon over the sesame oil and garnish with green spring onion tops before serving.

Recipe Credit

Courtney Roulston