Pork
A crispy bottom is always welcome when attached to soft but crunchy dumplings pan-fried until golden. These pork and shallot parcels only get more delicious when served with a miso-boosted slaw of delightfully raw kale and cabbage. Add a side of quick-cook rice and a sprinkling of Japanese spice at your pleasure and the job is done.
Juice lime and place in a bowl with miso, aioli and sesame seeds. Mix to combine and set aside.
Pick kale leaves from their steams and thinly slice. Place in a large bowl, season with salt and massage to soften leaves.
Thinly slice cabbage. Place kale and cabbage in a bowl with miso dressing and season with a pinch of salt. Toss to combine.
Heat oil in a frypan with 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.
Cook rice according to packet instructions.
Divide rice and miso slaw between bowls and top with dumplings. Spoon over soy sauce (or place in a bowl on the side for dipping) and sprinkle with Japanese-Style Seven Spice to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
