Pan frying Instructions
PAN FRY (RECOMMENDED)
STEP 1. Preheat 1 tbsp of oil in a medium-sized non-stick pan over medium heat.
STEP 2. Sear 6-9 dumplings for 2 minutes or until the base turns slightly golden brown.
STEP 3. Add 1/2 cup of water and cover the lid immediately.
STEP 4. Simmer for an additional 4-6 minutes or until water dries.
Recipes
Korean Jap Chae with Vegetable Dumplings
INGREDIENTS
1 packet Diana Chan’s Vegetable dumplings
200g sweet potato noodles (bought from Asian grocers)
1 capsicum, cored and thinly sliced
8 shiitake mushrooms, thinly sliced
1 shallot, finely diced
2 cloves garlic, minced
2 cups spinach leaves
1 carrot, julienned
3 eggs, lightly beaten
2 tbsp sesame oil
2 tbsp soy sauce
Salt and pepper to taste
Oil for cooking
GARNISH:
1 tsp toasted sesame seeds
Spring onions, thinly sliced
Chilli sauce to serve
METHOD:
Bring a pot of water to the boil and cook the noodles for 3-5 minutes until translucent.
Heat a wok on high and add in 2 tbsp of oil. Make an omelette by frying off the eggs for 2-3 mins flipping halfway. Slice thinly when done. Set aside.
Heat the wok back again and add in 2 tbsp of oil. Saute the garlic and shallots until fragrant. Add in the capsicum, mushrooms and carrot and cook for a further 3 minutes.
Add in the sesame oil and soy sauce and add the cooked noodles into the wok to toss through. Add in the spinach leaves until just wilted. Season with salt and pepper.
Pan fry the dumplings according to packet instructions.
To serve, divide the jap chae into two bowls and top with some vegetable dumplings. Garnish with some toasted sesame seeds and spring onions. Serve with extra chilli sauce on the side.
Honey Soy Chicken Curry
INGREDIENTS:
1 packet Diana Chan’s Honey Soy Chicken dumplings
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon ground cardamom
1 teaspoon ground cloves
5 springs curry leaves
1 cinnamon stick
1 star anise
2 cups coconut milk
2 tablespoon coconut oil
Salt to taste
For the curry paste (buy from shops for convenience):
3 large shallots, roughly chopped
4 cloves garlic, peeled
2 inch ginger, roughly chopped
1 lemongrass stalk, roughly chopped
5 tablespoon Malaysian curry powder
2 tsp kashmiri chili powder
3 tbsp neutral oil plus enough water to puree the paste
GARNISH:
Fresh mint leaves
Green chillies, finely chopped
Greek yoghurt
METHOD:
Place the ingredients for the curry paste in a blender and blend until smooth.
Place a saucepan on medium heat and add in the oil, cumin seeds, fennel seeds and curry leaves. Saute for 30 seconds until fragrant. Add in the curry paste and fry for 2-3 minutes. Add in the rest of the ingredients and allow to simmer for a further 10 minutes.
In the meantime, pan fry the dumplings according to packet instructions.
Place the curry in a serving bowl, top with dumplings and a few dollops of greek yoghurt. Garnish with green chillies. Serve with some steamed basmati rice or roti.
Bang Bang Thai Chicken Dumpling Noodle Salad
INGREDIENTS:
1 packet of Diana Chan’s Thai Chicken Dumplings
200g fresh thin egg noodles (store bought)
½ bunch coriander leaves, extra for garnish
2 cucumbers, thinly sliced
FOR THE SAUCE:
4 tablespoons light soy sauce
2 tablespoons tahini
2 tablespoons chili oil
2 tablespoons Chinkiang vinegar (or 2 tablespoons rice vinegar)
1 tablespoon sesame oil
2 teaspoons sugar
2 cloves garlic, grated
4cm ginger, grated
1 teaspoon ground Sichuan peppercorns
METHOD:
Cook the noodles and pan fry the dumplings according to packet instructions.
In a large mixing bowl, add all the ingredients for the sauce and mix thoroughly. Add in the cooked noodles and mix through then add in the cucumbers and coriander and coat evenly.
To serve, place in bowls and top with pan fried Thai Chicken dumplings. Garnish with chillies and coriander leaves.