Dumpling Gado Gado Salad
Ingredients
- 1 pack Mr Chen’s Pork & Chive Dumplings
- 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
- 200g bean sprouts
- 1 long red chilli, julienned
- 10g coriander sprigs to serve
- 1 tbsp Asian fried shallots
- Extra virgin olive oil for frying
Gado Gado Sauce
- 85g natural crunchy peanut butter
- 1 tbsp red curry paste
- 1 tsp sriracha
- 1 clove garlic, minced
- 1.5 tbsp lime juice
- 125ml coconut milk plus 125ml water
Suitable Products
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 250ml 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 chilli, coriander, and fried shallots.
Recipe Credit
Courtney Roulston & Farm To Fork
Ingredients
- 1 pack Mr Chen’s Pork & Chive Dumplings
- 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
- 200g bean sprouts
- 1 long red chilli, julienned
- 10g coriander sprigs to serve
- 1 tbsp Asian fried shallots
- Extra virgin olive oil for frying
Gado Gado Sauce
- 85g natural crunchy peanut butter
- 1 tbsp red curry paste
- 1 tsp sriracha
- 1 clove garlic, minced
- 1.5 tbsp lime juice
- 125ml coconut milk plus 125ml water
Suitable Products
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 250ml 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 chilli, coriander, and fried shallots.
Recipe Credit
Courtney Roulston & Farm To Fork