Recipe Cuisine: Japanese
Theme: Meat-Free Marvels
Dumpling Bake
By: Georgia W
Ingredients
- 1 tbsp chilli crisp
- 4 cloves garlic
- 2 inches fresh ginger
- 6 spring onions
- 2 tbsp miso paste
- 2 tbsp maple syrup
- 1 tbsp rice wine vinegar
- 3 tbsp smooth peanut butter
- 3 tbsp runny tahini
- 2 tbsp soy sauce
- 400ml coconut milk
- 750ml just-boiled vegetable stock
- 4 x 100g packs ramen noodles
- 4 portions frozen plant-based dumplings
- To garnish:* Black sesame seeds* Fresh coriander leaves
Product used in recipe
- OBENTO - RICE WINE VINEGAR
- LEE KUM KEE - GLUTEN FREE SOY SAUCE
Method
- Prep the ingredients -Peel and grate the garlic and ginger.Trim and finely slice the spring onions, keeping the white and green parts separate.
- Assemble the bake - Preheat the oven to 180°C fan.In a large baking dish, add:* 1 tbsp chilli crisp* Grated garlic* Grated ginger* Spring onion whites* Miso paste* Maple syrup* Rice wine vinegar* Peanut butter* Tahini* Soy sauceWhisk everything together to combine.Pour in the coconut milk and just-boiled vegetable stock and stir well.Add the ramen noodles, making sure they're submerged.Top with the frozen dumplings.
- Bake - Place the dish in the oven and bake for 12-15 minutes until the noodles are al dente and the dumplings are cooked
- Serve -Divide among bowls.Scatter over black sesame seeds, fresh coriander leaves and the sliced spring onion greens.
