Pork and Shallot Dumplings with Ginger Spinach Rice

Trim and cut beans into 3cm pieces. Peel and grate ginger. Thinly slice spring onion. Heat ½ the oil in a saucepan over medium heat. Add ginger, spring onion and a pinch of salt and cook, stirring frequently, for 2 minutes or until softened and aromatic.

Add beans and rice to frypan and cook, stirring and breaking up with a wooden spoon, for 1–2 minutes or until rice is warmed through and beans are cooked. Add spinach and cook, stirring, for 1 minute or until wilted. Set aside and keep warm.

Place rice wine vinegar, sesame oil, teriyaki sauce and sugar in a bowl and stir to combine. Set aside.

Heat remaining oil in a frypan with a lid over medium heat. Add dumplings, flat-side down, and cook for 2–3 minutes or until the bottoms are deep golden. Carefully add 60ml (¼ cup) water to the pan, reduce heat to low and cover with a lid. Allow dumplings to steam for a further 2–3 minutes. While dumplings are steaming, continue with step 5.

Roughly chop cucumber.

Divide rice, dumplings and cucumber between serving bowls and serve with teriyaki sauce for dipping and drizzling over the rice.