Asian dumpling bowl

Preparation: 20 minutes | Cooking: 20 minutes | Servings: 4 servings

Ingredients:

375 ml (1 1/2 cups) jasmine rice, rinsed and drained
680 ml (2 3/4 cups) chicken broth
1 large peeled mango
1/2 English cucumber
1/4 small red cabbage
4 radishes
15 ml (1 tbsp.) Signé Caméline roasted camelina oil
16 chicken and pork dumplings
15 ml (1 tbsp.) Signé Caméline roasted camelina seeds

For the dressing:
60 ml (1/4 cup) mayonnaise
60 ml (1/4 cup) 14% sour cream
30 ml (2 tbsp.) soy sauce
30 ml (2 tbsp.) rice vinegar
30 ml (2 tbsp.) Signé Caméline liquid honey
15 ml (1 tbsp.) Signé Caméline roasted camelina seeds
10 ml (2 tsp.) grated ginger
5 ml (1 tsp) minced garlic
Salt and pepper to taste

Preparation:

1. In a saucepan, place the rice and 560 ml (2 1/4 cups) of chicken broth. Bring to a boil. Cover and cook for 18 to 20 minutes, until the liquid is completely absorbed. Remove from fire.
2. Meanwhile, whisk together the dressing ingredients in a bowl.
3. Using a mandolin, cut the mango and cucumber into juliennes, thinly slice the red cabbage, then cut the radishes into thin rounds.
4. In a skillet, heat the oil over medium heat. Cook the dumplings for 1 minute on each side.
5. Pour the rest of the chicken broth into the skillet. Cover and simmer for 3 to 4 minutes over low-medium heat, until the liquid has completely evaporated.
6. In four bowls, divide the rice, dumplings, mango, cucumber, radishes and red cabbage separately.
7. Drizzle with vinaigrette and sprinkle with roasted camelina seeds.

Recipe credit: Pratico Pratiques