Directions
- 1Fry off the garlic, ginger, and roughly chopped spring onion in chili crisp in a saucepan for about 30 seconds to a minute until aromatic.
- 2Stir in the vegetable stock, tamari, rice vinegar, and MSG.
- 3Bring to a simmer then add the dumplings and cook for about 4 minutes or according to packet instructions.
- 4About 1 minute before the dumplings are done, add the leafy greens.
- 5Serve immediately, topped with red chili, coriander, and sesame seeds.
Ingredients
- 8 frozen gyoza
- 300 ml vegetable stock
- 2 garlic cloves
- 1 cm ginger
- 1 spring onion
- 1 handful leafy greens (pak choi)
- 1 tbsp chilli crisp
- 1 tbsp tamari (or light soy sauce)
- 1 tbsp rice vinegar
- 0.25 tsp MSG
- coriander
- red chilli
- sesame seeds
Equipment
saucepanknifechopping boardgraterspoon
Related recipes
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup
Mongolian Beef Noodles
Chinese · Soup
High Protein Crispy Garlic Chicken Fried Rice
Chinese · Soup
Waterless Chicken Soup
Chinese · Soup30m
Crispy Pork Chili Garlic Noodles
Chinese · Soup20m
Sundubu-jjigae
Chinese · Soup15m
Beef Noodles (New Nan)
Chinese · Soup
Spicy Garlic Chili Oil
Chinese · Soup5m
Mie Gacoan
Chinese · Soup
Bang Bang Chicken Dinner
Chinese · Soup10m
Sundubu jjigae
Chinese · Soup15m