Warm up with a spicy and savoury broth, filled with shiitake mushroom & smoked tofu dumplings. A flavourful and satisfying meal!
Spicy Broth & Dumplings
Spicy Broth & Dumplings
with fresh coriander & chilli flakes
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 30 minutes
Ingredients:
- Cabbage
- Carrot
- Dried Chilli Flakes
- Fresh Coriander
- Fresh Ginger
- Low-Sodium Soy Sauce
- Thai Red Curry Paste
- Vegan Dumplings
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
BOILING BROTH
Boil a full kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the curry paste (to taste) and the grated ginger. Fry for 1 minute, shifting constantly, until fragrant. Add 400ml of boiling water and the soy sauce. Mix until fully combined. Reduce the heat until a gentle simmer.
DUMPLINGS
When the broth is simmering, lower the frozen dumplings into the broth. Cover with the lid and leave to simmer for 5-6 minutes.
FINISHING TOUCHES
When the dumplings have 2-3 minutes remaining, add the sliced cabbage, ½ the julienne carrot, and ½ the chilli flakes (to taste) to the broth. Leave to simmer for the remaining time until the cabbage is slightly wilted and the dumplings are warmed through. On completion, season the broth with a sweetener of choice and a pinch of salt.
BEAUTIFUL BROTH
Bowl up a generous helping of the broth and dumplings. Top with the remaining julienne carrots. Sprinkle over the picked coriander and the remaining chilli flakes (to taste). Dive right in, Chef!
Thai Red Curry Paste - 10ml
Fresh Ginger - 10g
Low Sodium Soy Sauce - 10ml
Vegan Dumplings - 8
Cabbage - 100g
Carrot - 120g
Dried Chilli Flakes - 2,5ml
Fresh Coriander - 4g
BOILING BROTH
Boil a full kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the curry paste (to taste) and the grated ginger. Fry for 1 minute, shifting constantly, until fragrant. Add 800ml of boiling water and the soy sauce. Mix until fully combined. Reduce the heat until a gentle simmer.
DUMPLINGS
When the broth is simmering, lower the frozen dumplings into the broth. Cover with the lid and leave to simmer for 5-6 minutes.
FINISHING TOUCHES
When the dumplings have 2-3 minutes remaining, add the sliced cabbage, ½ the julienne carrot, and ½ the chilli flakes (to taste) to the broth. Leave to simmer for the remaining time until the cabbage is slightly wilted and the dumplings are warmed through. On completion, season the broth with a sweetener of choice and a pinch of salt.
BEAUTIFUL BROTH
Bowl up a generous helping of the broth and dumplings. Top with the remaining julienne carrots. Sprinkle over the picked coriander and the remaining chilli flakes (to taste). Dive right in, Chef!
Thai Red Curry Paste - 20ml
Fresh Ginger - 20g
Low Sodium Soy Sauce - 20ml
Vegan Dumplings - 16
Cabbage - 200g
Carrot - 120g
Dried Chilli Flakes - 5ml
Fresh Coriander - 8g
BOILING BROTH
Boil a full kettle. Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the curry paste (to taste) and the grated ginger. Fry for 1 minute, shifting constantly, until fragrant. Add 1.2L of boiling water and the soy sauce. Mix until fully combined. Reduce the heat until a gentle simmer.
DUMPLINGS
When the broth is simmering, lower the frozen dumplings into the broth. Cover with the lid and leave to simmer for 6-7 minutes.
FINISHING TOUCHES
When the dumplings have 3-4 minutes remaining, add the sliced cabbage, ½ the julienne carrot, and ½ the chilli flakes (to taste) to the broth. Leave to simmer for the remaining time until the cabbage is slightly wilted and the dumplings are warmed through. On completion, season the broth with a sweetener of choice and a pinch of salt.
BEAUTIFUL BROTH
Bowl up a generous helping of the broth and dumplings. Top with the remaining julienne carrots. Sprinkle over the picked coriander and the remaining chilli flakes (to taste). Dive right in, Chef!
Thai Red Curry Paste - 30ml
Fresh Ginger - 30g
Low Sodium Soy Sauce - 30ml
Vegan Dumplings - 24
Cabbage - 300g
Carrot - 240g
Dried Chilli Flakes - 7,5ml
Fresh Coriander - 12g
BOILING BROTH
Boil a full kettle. Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the curry paste (to taste) and the grated ginger. Fry for 1 minute, shifting constantly, until fragrant. Add 1,4L of boiling water and the soy sauce. Mix until fully combined. Reduce the heat until a gentle simmer.
DUMPLINGS
When the broth is simmering, lower the frozen dumplings into the broth. Cover with the lid and leave to simmer for 6-7 minutes.
FINISHING TOUCHES
When the dumplings have 3-4 minutes remaining, add the sliced cabbage, ½ the julienne carrot, and ½ the chilli flakes (to taste) to the broth. Leave to simmer for the remaining time until the cabbage is slightly wilted and the dumplings are warmed through. On completion, season the broth with a sweetener of choice and a pinch of salt.
BEAUTIFUL BROTH
Bowl up a generous helping of the broth and dumplings. Top with the remaining julienne carrots. Sprinkle over the picked coriander and the remaining chilli flakes (to taste). Dive right in, Chef!
Thai Red Curry Paste - 40ml
Fresh Ginger - 40g
Low Sodium Soy Sauce - 40ml
Vegan Dumplings - 32
Cabbage - 400g
Carrot - 240g
Dried Chilli Flakes - 10ml
Fresh Coriander - 15g
Woolies Products in this dish
