“This fun little dish casts dumplings as the protein in a fresh salad,” says Rosheen Kaul. “I love to use in-season baby vegetables to really elevate the eating experience, but feel free to choose whatever crunchy vegetables and herbs you fancy or have in the fridge. I love to layer this dressing with the cumin buttermilk ranch, as it pairs so beautifully with the warm spicing in the dumpling sauce, but you can also go for a green sauce and more chilli oil, if you prefer. I’ve fried the dumplings here for even more crunch, but you can certainly use boiled, pan-fried or steamed dumplings. Also, you’re not limited to using Chinese dumplings, either. Try momos, pierogi or even ravioli. You do you.”
Ultimate dumpling sauce
Makes ½ cup (125ml)
Ingredients
- 1 tablespoon neutral oil
- ½ teaspoon cumin seeds
- 5 cloves garlic, sliced
- 1 green chilli, sliced
- 1 red chilli, sliced
- 1 teaspoon sesame seeds
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 2 teaspoons chinkiang (black) vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon chilli oil
- ½ teaspoon sliced coriander
Method
- Heat the oil in a medium frying pan or wok, then add the cumin seeds and garlic.
- Sauté until fragrant, then add the chillies and fry for 1–2 minutes.
- Add the sesame seeds and fry for another 30 seconds, then add the sesame oil, soy sauce, chinkiang vinegar, sugar and salt and stir well.
- Turn off the heat. Let the dressing cool down and stir the chilli oil and coriander through when you’re ready to serve.
- This sauce will keep in the fridge in an airtight container for over a week without the fresh coriander.
Cumin buttermilk ranch
Makes 1 cup (250ml)
Ingredients
- ¼ teaspoon cumin seeds
- ¼ teaspoon coriander seeds
- ⅛ teaspoon black peppercorns
- ½ cup (120g) crème fraîche or sour cream
- ¼ cup (60ml) buttermilk
- 1½ tablespoons Japanese-style mayonnaise
- ¼ teaspoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon sugar
Method
- Toast the cumin seeds, coriander seeds and peppercorns in a dry frying pan until fragrant, then crush roughly using a mortar and pestle or spice grinder.
- Combine in a small bowl with crème fraîche, buttermilk, mayonnaise, apple cider vinegar, salt and sugar until smooth.
- Check the seasoning and adjust to taste. This dressing will keep in an airtight container for up to five days in the fridge.
Dumpling salad with the ultimate dumpling sauce
Serves one
Ingredients
- 6–8 dumplings, cooked to your preference
- 2 baby cucumbers or 1 small Lebanese cucumber
- 3–4 baby radishes, split in half and washed
- Handful of cherry tomatoes, split in half
- Handful of sliced red onion
- 1 teaspoon sliced chives, plus extra to serve
- 2 tablespoons ultimate dumpling sauce, plus extra to serve
- ½ cup (125ml) cumin buttermilk ranch
Method
- Combine the dumplings, vegetables and chives in a medium bowl with the ultimate dumpling sauce and toss thoroughly to coat.
- Drizzle the centre of a serving plate with the cumin buttermilk ranch, then arrange the vegetables and dumplings over the top.
- Sprinkle with more chives if you like, and a little more dumpling sauce.
