A vibrant dish pairing crispy pan-fried dumplings with a refreshing slaw of kale and chopped lettuce, tossed in a flavorful combination of yuzu mayo, soy sauce, and sesame oil. Served together in a bowl and topped with chili oil, fried shallots, and an extra drizzle of yuzu mayo for a deliciously tangy and savory meal.
Ingredients 9
Yuzu Slaw
Mushroom Chive Dumplings
Toppings
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Method 3
Pan-fry 20 (homemade or store-bought) until golden and crispy, following your preferred method.
In a large bowl, add 175 g kale slaw and 10 chopped lettuce leaves. Drizzle over 1 1⁄2 tbsp Umei yuzu mayo, 1 tbsp light soy sauce, and a drizzle of sesame oil. Toss well to combine.
Divide the slaw between serving bowls. Top with the pan-fried , then drizzle with chilli oil, sprinkle with fried shallots, and add an extra drizzle of Umei yuzu mayo if desired.
Mammabao's tips
If you want the chive and mushroom dumpling recipe, check out my 'Dumpling Party' cookbook in my 'Cookbook' section of my Clove profile.
