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Prep 40 minutes
Total 1 hour
Serves
US | Metric
Ingredients
Dumplings
  • 24 Dumpling wraps
  • 1 Packet OmniPork
  • ½ Napa cabbage (finely chopped)
  • 8 shiitake mushrooms (chopped)
  • Large thumb of ginger (peeled and diced)
  • sprinkle cayenne pepper
  • 3 tbsps light soy sauce
  • sunflower oil (for cooking)
  • 2 tbsps rice vinegar
  • 1 tbsp dark soy sauce
Coconut Red Curry Broth
  • ½ can coconut milk
  • 2 tbsps light soy sauce
  • 1 tbsp red curry paste (generous tablespoon!)
  • 4 shiitake mushrooms (sliced)
  • 2 handfuls bak choy
  • 1 shallot (sliced)
  • 1 tsp lemongrass (finely sliced)
  • 1 kaffir lime leaf (finely chopped)
  • salt for taste
  • 2 cups water
  • sunflower oil for cooking
OmniPork Shiitake Cabbage Dumplings in a Coconut Red Curry Broth OmniPork Shiitake Cabbage Dumplings in a Coconut Red Curry Broth
OmniPork Shiitake Cabbage Dumplings in a Coconut Red Curry Broth

Pre make a batch of these dumplings and freeze them, that way whenever you have cravings, you can whip together a meal in the shortest amount of time. These pan fried dumplings in a coconut red curry broth was prepared within 10 minutes, and made a quick and easy dinner.


Dumpling Filling

  1. Start by frying the ginger in some cooking oil, add the OmniPork some soy sauce, cayenne pepper and cook through at a higher heat for a couple minutes
  2. Add the cabbage and mushrooms, and a drop more soy and the rice vinegar, cook for a few more minutes until everything is cooked through
  3. Wrap the dumplings by scooping a tsp full in the middle of the dumpling wrap, add a touch of water around the rim fold over in half, and fold the whole edge into small pleats ⁣⁣ 
  4. If you want to freeze the dumplings to enjoy for later, place on a lined baking tray (leaving a little space between each), place into the freezer and freeze for an hour. Place into a freezer safe container or zip lock back (ensure you have release all the air out before freezing)
  5. To cook the dumplings, heat a non-stick frying pan, add a touch of oil, warm slightly, add the dumplings
  6. Brown either side (roughly 3-4 mins each side). Then add 1 ml water and leave to cook for a further few minutes until the water has evaporated⁣⁣⁣⁣⁣


For the broth

  1. In a pot, start by frying the shallots, galangal, lemongrass in the cooking oil
  2. Stir in the curry paste, followed by the mushrooms
  3. Add the coconut milk, cook for a minute then add the water and some soy sauce, bring to boil
  4. Add the bok choy last, and cook for a minute or two or until its colour begins to change (be careful not to over cook it, or it will become soggy - not nice!)
  5. Place into a bowl and serve with the dumplings
OmniPork Shiitake Cabbage Dumplings in a Coconut Red Curry Broth

Pre make a batch of these dumplings and freeze them, that way whenever you have cravings, you can whip together a meal in the shortest amount of time. These pan fried dumplings in a coconut red curry broth was prepared within 10 minutes, and made a quick and easy dinner.

favorite
print
rate
Prep 40 minutes
Total 1 hour
Serves
US | Metric
Ingredients
Dumplings
  • 24 Dumpling wraps
  • 1 Packet OmniPork
  • ½ Napa cabbage (finely chopped)
  • 8 shiitake mushrooms (chopped)
  • Large thumb of ginger (peeled and diced)
  • sprinkle cayenne pepper
  • 3 tbsps light soy sauce
  • sunflower oil (for cooking)
  • 2 tbsps rice vinegar
  • 1 tbsp dark soy sauce
Coconut Red Curry Broth
  • ½ can coconut milk
  • 2 tbsps light soy sauce
  • 1 tbsp red curry paste (generous tablespoon!)
  • 4 shiitake mushrooms (sliced)
  • 2 handfuls bak choy
  • 1 shallot (sliced)
  • 1 tsp lemongrass (finely sliced)
  • 1 kaffir lime leaf (finely chopped)
  • salt for taste
  • 2 cups water
  • sunflower oil for cooking

Dumpling Filling

  1. Start by frying the ginger in some cooking oil, add the OmniPork some soy sauce, cayenne pepper and cook through at a higher heat for a couple minutes
  2. Add the cabbage and mushrooms, and a drop more soy and the rice vinegar, cook for a few more minutes until everything is cooked through
  3. Wrap the dumplings by scooping a tsp full in the middle of the dumpling wrap, add a touch of water around the rim fold over in half, and fold the whole edge into small pleats ⁣⁣ 
  4. If you want to freeze the dumplings to enjoy for later, place on a lined baking tray (leaving a little space between each), place into the freezer and freeze for an hour. Place into a freezer safe container or zip lock back (ensure you have release all the air out before freezing)
  5. To cook the dumplings, heat a non-stick frying pan, add a touch of oil, warm slightly, add the dumplings
  6. Brown either side (roughly 3-4 mins each side). Then add 1 ml water and leave to cook for a further few minutes until the water has evaporated⁣⁣⁣⁣⁣


For the broth

  1. In a pot, start by frying the shallots, galangal, lemongrass in the cooking oil
  2. Stir in the curry paste, followed by the mushrooms
  3. Add the coconut milk, cook for a minute then add the water and some soy sauce, bring to boil
  4. Add the bok choy last, and cook for a minute or two or until its colour begins to change (be careful not to over cook it, or it will become soggy - not nice!)
  5. Place into a bowl and serve with the dumplings