03/10/2025
DUMPLINGS WITH A CRISPY SKIRT AND CRISY RICE đ
This was a really fun way to eat dumplings, more crunch, more texture and just cool!
I got inspo for the rice from and inspo for the dumplings from
Ingredients
8 frozen veggie dumplings
150ml water
1 tbsp corn starch
1 tbsp oil
For the crispy rice:
1 pouch of microwaveable or day old Rice I used coconut
1/8 tsp saffron in 1/2 cup hot water
1 tbsp chilli oil
Herby dressing:
Bunch of coriander
2 tbsp soy sauce
1 tbsp date syrup
1 tbsp rice vinegar
1 tbsp chilli crunch
Method:
1. Preheat nonstick pan. Dissolve the saffron in the hot water. Add the pouch of rice to the pan, pour saffron water over, season to taste, drizzle with the chilli oil. Cover with a lid and cook on med/low for 30 min, checking every now and then, you should get a golden + crispy base.
2. Now onto the dumplings, add the tbsp oil to a non stick pan over medium to high heat. Cook the base of your dumplings for 2/3 mins until golden and crispy.
3. Then pour in the cornstarch slurry and cover with a lid for 5ish mins. For another 2 mins take the lid off and wait for the liquid to evaporate until it forms a crispy skirt.
4. Mix together all your herby dressing ingredients in a bowl.
5. Plate up your rice, pour the marinade on the crispy dumpling skirt then crack your dumplings and place them on top of the rice, with your choice of salad, I used cucumber. Enjoy!!
