Nadiya Hussain’s dumpling salad
In the first of three recipes from her new book, Nadiya’s Quick Comforts, the author and TV personality whips up a bright and deeply flavoured south-east Asian-inspired treat
If I’m making a salad, one thing I can promise is that it won’t be cold and insipid. It will be warm, it will be vibrant and it will be filling. This salad ticks all those boxes. Dumplings not only bring flavour and texture, but also make the whole thing into a proper meal.
Ingredients
Serves 4
3 tbsp oil
20 frozen veg gyoza
6 tbsp dark soy sauce
3 tbsp apple cider vinegar
2 tbsp sesame oil
2 tbsp runny honey
4 cloves of garlic
2 tsp chilli flakes
1 red onion, peeled and thinly sliced
1 whole cucumber, halved lengthways and centre seeds removed, sliced into 1cm half-moons
A small handful of fresh coriander
Finely chopped sesame seeds
Method
1. Put the oil into a lidded frying pan and bring to a high heat.
2. Add the frozen veg gyoza one by one, and as soon as you have them all in the pan, cook with the lid on until they are crispy on the base and steamed inside. This can take about 6–8 minutes.
3. Once the gyoza are cooked, set them aside in the pan with the lid off.
4. Put the dark soy sauce, apple cider vinegar, sesame oil and runny honey into a large bowl.
5. Grate your garlic cloves into the mixture.
6. Add the chilli flakes and give everything a really good mix.
7. Add the sliced red onion and the cucumber half-moons. Mix everything through, then add your dumplings and mix until well combined.
8. To finish, sprinkle over the fresh coriander and sesame seeds and the salad is ready to eat.
Nadiya’s Quick Comforts, published by Penguin Michael Joseph, £28, is out now.
