Pillowy dumplings never fail to draw a crowd, but crisp them up in a frypan and you'll want to make sure you've made double helpings! We've taken a weeknight shortcut with our ready-made pork dumplings, which we have pan-fried to golden perfection and paired with a fresh and crunchy slaw drizzled with a nutty dressing.
Thinly shred cabbage and spinach and place in a large bowl.
Rinse and pick coriander leaves from their stems and add to the bowl. Toss gently to combine slaw.
Place sesame seeds and cashews in a mortar and pestle and roughly crush. Remove ½ tablespoon nut mixture and set aside to scatter over the slaw at the end.
Add sugar, sesame oil, rice wine vinegar and soy sauce to mortar and pestle with sesame mixture and stir to combine.
Heat vegetable 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.
Pour sesame and cashew dressing over cabbage and spinach slaw and toss with tongs to thoroughly coat. Divide between bowls and scatter with reserved nut mixture. Divide dumplings between bowls and serve with slaw.