Kimchi and ham dumpling salad

Name: Kimchi and ham dumpling salad recipe
Yield: 4
Ingredients: 20.00 ml peanut oil; 100g mixed salad leaves (or leftover undressed salad); 6 radishes, thinly sliced; 2 long green shallots, thinly shredded; 190g kimchi; 120g leftover ham, finely chopped; 1 bunch garlic chives, thinly sliced; 1 egg white; 3 tsp cornflour; 30 round gyoza wrappers; 40.00 ml soy sauce; 40.00 ml caster sugar; 40.00 ml white vinegar; 1 garlic clove, crushed; 2 tsp sesame oil; 3/4 tsp gochugaru (Korean chilli flakes – from Asian grocers), plus extra to serve

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by Lucy Nunes

Delicious Team

Dec 28, 2022

“After a big day of feasting, the best way to wake up your overloaded taste buds is with punchy herbs and spices.” – Lucy Nunes

1 tbs peanut oil
100g mixed salad leaves (or leftover undressed salad)
6 radishes, thinly sliced
2 long green shallots, thinly shredded

Kimchi and ham dumplings

1 cup (190g) drained kimchi, finely chopped
120g leftover ham, finely chopped
1 bunch garlic chives, thinly sliced
1 egg white
3 tsp cornflour
30 round gyoza wrappers

Garlic and chilli dressing

2 tbs soy sauce
2 tbs caster sugar
2 tbs white vinegar
1 garlic clove, crushed
2 tsp sesame oil
3/4 tsp gochugaru (Korean chilli flakes – from Asian grocers), plus extra to serve

Method

1.

For the dumplings, place kimchi, ham, garlic chives, egg white and cornflour in a bowl and stir until well combined. Place 1 gyoza wrapper on a flat surface. Spoon 3 tsp ham mixture onto the centre of the wrapper. Brush edge of wrapper with water. Fold over to enclose filling. Pleat edges together to seal. Repeat with remaining wrappers and ham mixture.
2.

For the dressing, combine all the ingredients in a small bowl.
3.

Heat half the peanut oil in a large non-stick frypan over high heat. Cook half the dumplings, flat-side down, for 1 minute until base is golden and crispy. Add 1/4 cup (60ml) water, reduce heat to medium and cook, covered, for 5 minutes until steamed and cooked through.
4.

Remove lid, increase heat to high and cook until liquid has evaporated. Transfer to a plate and cover loosely to keep warm. Repeat with remaining oil and dumplings.
5.

Combine mixed leaves, radish and half the shallots in a serving bowl. Top with dumplings. Drizzle with half the dressing and sprinkle with the remaining shallots and extra gochugaru. Serve with remaining dressing on the side.