Ingredients
2 cups finely sliced cabbage
½ cup finely sliced red cabbage
½ large carrot, cut into thin sticks
1 cucumber, deseeded, cut into thin sticks
1 tsp sesame seeds
1 tbsp vegetable oil
10 frozen gyoza
lettuce leaves, to serve
sliced spring onions (scallions), to serve
Dressing:
1 tbsp gochujang
2 tbsp white vinegar
1 tbsp soy sauce
2 tsp sesame oil
2 tsp Korean gochugaru chilli powder
2 tsp sugar
1 tsp finely grated garlic
Instructions
STEP 1
For the dressing, place the ingredients in a bowl and whisk until well combined.
STEP 2
In a large bowl, place the cabbage, carrot, cucumber and sesame seeds. Add three-quarters of the dressing and toss until well combined. Set aside while you cook the dumplings.
STEP 3
Heat the oil in a large non-stick frying pan over medium-high heat. Add the gyoza, flat side down and cook for 2 minutes or until just golden on the bottom. Add water to halfway up the sides of the dumplings. Put a lid on, turn the heat to medium and steam for 10 minutes or until most of the liquid has evaporated and the dumplings are cooked through.
STEP 4
To serve, divide the salad among serving plates and add lettuce leaves. Top with the dumplings. Drizzle with the remaining dressing and sprinkle over the spring onions.
