Ingredients
f
8 frozen veggie dumplings
w
150 ml water
c
1 tbsp corn starch
o
1 tbsp oil
F
For the crispy rice:
p
1 pouch of microwaveable or day old Rice I used coconut
s
⅛ tsp saffron in 1/2 cup hot water
c
1 tbsp chilli oil
H
Herby dressing:
o
bunch of coriander
s
2 tbsp soy sauce
d
1 tbsp date syrup
r
1 tbsp rice vinegar
c
1 tbsp chilli crunch
Directions
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.
s
⅛ tsp saffron in 1/2 cup hot water
p
1 pouch of microwaveable or day old Rice I used coconut
c
1 tbsp chilli oil
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.
o
1 tbsp oil
f
8 frozen veggie dumplings
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.
c
1 tbsp corn starch
w
150 ml water
4
Mix together all your herby dressing ingredients in a bowl.
o
of coriander
s
2 tbsp soy sauce
d
1 tbsp date syrup
r
1 tbsp rice vinegar
c
1 tbsp chilli crunch
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!!
