Ingredients
- Garlic 1 garlic clove
- Soya sauce 2 tbsp
- Spinneysfood Bottled Drinking Water 125ml + 2 tbsp
- Chilli oil ½ tbsp
- Spinneysfood Extra Fine Caster Sugar 2-3 tsp
- Chinese black vinegar or rice vinegar 2 tbsp
- Sesame oil 2 tsp
- Spinneysfood Pure Sunflower Oil 2 tbsp
- Wang Korea Vegetable Dumplings 12
- Spinneysfood All-Purpose Flour ½ tsp
- Corn flour ½ tsp
- Spinneysfood Fine Sea Salt A pinch
Nutrition (Per serving)
- Calories 238
- Fat 13g
- Saturates 1g
- Protein 4g
- Carbs 27g
- Sugars 2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Lace dumplings with dipping sauce
Chinese 10 Mins Prep · 15 Mins Cook
- To make the dipping sauce, mince the garlic and place in a medium-sized bowl with the soy sauce, 2 tbsp water, chilli oil, caster sugar, vinegar and sesame oil. Stir to dissolve the sugar. Set aside for later.
- Heat the oil in a large non-stick pan over a medium-high heat. Swirl the pan to coat. Arrange the dumplings in the pan, starting from the centre out. Cook the dumplings for 2-3 minutes until the bottoms are golden.
- Whisk the flour, corn flour, water and salt together. Increase the heat to high and pour the slurry into the pan, tilting the pan so the slurry moves around the dumplings. Lower the heat to medium and cover the pan with the lid, cook for approx. 5 minutes or until the dumplings have cooked through and the lattice is golden.
- Remove the lid from the pan and place a large plate over the pan, flip the pan over quickly to invert the dumplings onto the plate.
- Serve the lace dumplings with the dipping sauce.