Sesame-soy Dumpling Salad

Instructions

Add all of the ingredients, except the water, to a medium bowl and whisk to combine. Add the water, 1 tablespoon at a time, until your desired consistency is reached (I use all 3 tablespoons of water). Add the cabbage, cucumber, spring onion and red onion to a large bowl. Top with the dumplings. Pour the dressing over, toss to coat, then add the coriander leaves and peanuts to garnish. Drizzle over more chilli oil crisp, if using.

• tamari or all-purpose soy sauce Notes: 3 tbsp
• rice wine vinegar Notes: 2 tbsp
• sesame oil Notes: 1 tbsp
• freshly minced garlic Notes: 1 tsp
• freshly grated ginger Notes: 1 tsp
• brown sugar Notes: 1 tbsp
• Toasted sesame seeds Notes: 1 tbsp
• Chilli oil crisp Notes: 1 tbsp, optional, plus extra to serve

  Optional
• spring onion Notes: 1, scallion, finely sliced
• finely chopped coriander Notes: 2 tbsp, cilantro
• water Notes: 2-3 tbsp
• shredded wombok cabbage Notes: 2 cups, 150 g, can be substituted with green cabbage
• Lebanese cucumber Notes: 1, short, sliced
• spring onions Notes: 2, scallions, finely sliced
• 1⁄2 red onion Notes: finely sliced
• vegetable dumplings Notes: 24, or dumplings/gyoza of your choice, see note 1, prepared as per the packet instructions
• 1⁄2 cup coriander leaves Notes: 7 g, cilantro
• 1⁄4 cup finely chopped roasted peanuts Notes: 40 g