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Salad Archives | House of Dumplings

October 6, 2020

 

Summer is just around the corner, bringing garden parties and BBQs with it! It can be hard to think of quick, easy plates to share with your friends and family. Why not try something new with these dumpling lettuce cups? They can be made with any of our dumpling range, but they’re great (and vegan friendly!) using our Hemp & Edamame dumplings.

Just prep your vegetables ahead of time and cook the dumplings at the party! We’ve taken the work out of cooking dumplings by pre-steaming them before they’re frozen. This means that all you need to do is heat them through in a pan! This takes less than five minutes and you’ve got hot, freshly cooked dumplings to serve. Make sure you’ve got your Mum’s Sauce ready for dipping!

Hemp & Edamame Dumpling Lettuce Cups

Let’s celebrate spring by inviting your friends over for some of these yummy and fresh dumpling lettuce cups. Great as a starter or main. Let’s the dumpling party started!
Prep Time 5 mins
Cook Time 5 mins
Servings 2

Ingredients
  

  • 1 pack of House of Dumplings Edamame Kumara dumplings
  • ½ head of Baby cos lettuce
  • ¼ cucumber cut into match sticks
  • Mint leaves
  • Lime wedge to serve
  • House of Dumplings Chili oil optional

Instructions
 

  • Pull your House of Dumplings dumpling packet out of the freezer and thaw it out on your kitchen bench top for an hour before your guest’s arrival.
  • Separate leaves from your baby cos lettuce and wash thoroughly under tap water. Dry leaves by using either a salad spinner or patting them with a tea towel.
  • Slice your cucumber into little match sticks.
  • When your guests turn up. Pan fry your dumplings with mild flavour oil on medium low heat. 2-3 minutes on each side until pastry turn golden.
  • Serve your pan fried dumplings in your lettuce cups. Garnish with cucumber and mint leaves. Serve with lemon wedge and chili oil

Video


October 6, 2020

As spring comes into swing, salad season is heating up! In the warmer months, we tend to reach more for fresh food and lighter flavours. While you may think of dumplings as comfort food, we are showing you how to create a zingy, delicious vegan dumpling salad in less than 15 minutes! You will only need a salad bowl and a sandwich press to create this dish to impress.

The star of this salad is baby beetroot! Beetroot has been gaining popularity in recent years as a superfood. It is said to reduce blood pressure and increase blood flow, as well as containing a heap of anti-oxidants. Today, we’re using marinated baby beetroot which are easy to find in any supermarket, and a lot less hassle than the fresh stuff.

The dressing for the salad combines lemon juice with wholegrain mustard for a kick to offset the sweetness of the beetroot. The light, tangy flavours are perfect for a kiwi summer salad! This dish will be a hit at any BBQ, pool party or Christmas get-together.

Our vegan Mushroom Dumplings are made up of six (!) different types of mushrooms. Enoki, shiitake, oyster, portobello and brown mushrooms are flavoured with 20 month aged organic miso to create the vegan dumpling of dreams. You can cook our dumplings in lots of different ways, but in this recipe we’re using a sandwich press to make the perfect dumplings is 5-10 minutes!

 

Baby Beet Kale Salad + Mushroom Dumplings

It may surprise you, but beetroot and mushrooms are a match made in heaven!
Prep Time 5 mins
Cook Time 15 mins
Servings 1

Equipment

  • Sandwich press

Ingredients
  

  • ½ can of Marinated Baby beetroot cut into bite size
  • 2 full handfuls of Fresh Grower Baby Kale
  • Zest and juice of ½ lemon - should be around 2 tbsp
  • 1 tsp of Wholegrain mustard
  • 4 tbsp of Good Oil Sunflower oil
  • Salt and pepper
  • A pack of House of Dumplings Mushroom Dumplings

Instructions
 

  • Start by thawing your dumplings on your kitchen bench top for an hour before cooking.
  • Place lemon juice & zest, wholegrain mustard, sunflower oil, salt and pepper into a closed lid jar. Mix your dressing well.
  • In a large bowl, mix together the baby kale and the chopped baby beetroot. Pour the dressing over the kale & beetroot mix and gently stir to combine. Set aside.
  • Place a tablespoon of sunflower oil in your sandwich press machine. Toast your dumplings for 5 – 10 mins until golden.
  • Serve the dumplings alongside the salad. Enjoy!

Video

Keyword Salad, Sandwich press, Vegan

DUMPLINGS WITH HERITAGE