Chinese
10 Minute Kitchen
Ingredients
1 packet Korean beef dumplings
1 packet Thai chicken dumplings
1 packet tandoori chicken dumplings
1 packet Szechuan pork dumplings
1 packet vegetable dumplings
Spring onion and ginger oil: 1/2 bunch of spring onions, finely sliced
Spring onion and ginger oil: 3cm ginger, grated
Spring onion and ginger oil: 150ml vegetable oil
Spring onion and ginger oil: 20ml light soy sauce
Spring onion and ginger oil: 20ml black vinegar
Spring onion and ginger oil: Sugar to taste
Sichuan chilli sauce: 40g chilli oil
Sichuan chilli sauce: 1 teaspoon garlic, minced
Sichuan chilli sauce: 20ml black vinegar
Sichuan chilli sauce: 30ml light soy sauce
Sichuan chilli sauce: 1 tablespoon sugar
Method
Steam the dumplings in a steamer basket for 9 minutes from frozen. Serve warm with sauces and garnish with some spring onions, chives, ginger and coriander.
Spring onion and ginger oil: Prepare the spring onion and ginger and add to a mixing bowl. Add in the rest of the ingredients. Heat the oil until hot in a small saucepan. Pour the oil over the spring onion and ginger mixture and allow to sit for 5 mins before serving.
Sichuan chilli sauce: Mix all the ingredients thoroughly together in a bowl.
Diana Chan
Diana Chan won MasterChef Australia in 2017 with a precision-led repertoire built on Malaysian-Chinese home cooking. She hosts Asia Unplated, a tour through regional kitchens that treats the home cooks as the experts. Her recipes lean technical without losing the household feel they came from.
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