Asian dumpling bowl
•Posted on July 05 2023
Preparation: 20 minutes | Cooking time: 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.) roasted camelina oil Signé Caméline
16 chicken and pork dumplings
15 ml (1 tbsp) roasted camelina seeds Signé Caméline
For the vinaigrette:
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.) liquid honey Signé Caméline
15 ml (1 tbsp) roasted camelina seeds Signé Caméline
10 ml (2 tsp) grated ginger
5 ml (1 tsp) chopped 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 the vinaigrette ingredients in a bowl.
3. Using a mandolin, cut the mango and cucumber into julienne strips, slice the red cabbage, then cut the radishes into thin slices.
4. In a frying pan, heat the oil over medium heat. Cook the dumplings for 1 minute on each side.
5. Pour the remaining chicken broth into the pan. Cover and simmer for 3 to 4 minutes over low-medium heat, until the liquid has completely evaporated.
6. Divide the rice into four bowls. Divide the dumplings, mango, cucumber, radishes and red cabbage separately. Drizzle with vinaigrette and sprinkle with roasted camelina seeds.
Tasty roasted camelina
To quickly add a ton of flavor to your dishes with Asian notes, the roasted camelina seeds from Signé Caméline are a well-kept secret to discover! Both spices and vegetable proteins, roasted camelina seeds are as nutritious as they are tasty. Their sesame-like taste with subtle notes of roasted peanuts and hazelnuts make them the perfect ingredient to enhance Asian-inspired soups, stir-fries and salads.
Recipe and photo credit: Pratico Pratiques
