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Wednesday, 6 July 2011

Chinese Dumplings on a Bed of Crisp Veggies (Re-make)






 This is a recipe that's so simple it’s almost embarrassing to call it a recipe! But it’s unbelievably healthy and delicious so I had to include it. If you feel the need to make it more difficult in order to satisfy your inner chef, feel free to make the dumplings from scratch.
http://www.realage.com/tips/what-to-eat-to-live-longer-cruciferous-vegetables

Here's the recipe:


1 package         Frozen Asian dumplings called Gyoza (pork or chicken)

*Trader Joes sells them MSG free!
Click on the advertisment on the side of the blog for locations.





2-3            chicken bouillon cubes  (enough to make a strong chicken stock)
4c             shredded coleslaw mix  (or thinly sliced asian veggies)
1               red pepper(cut into thin strips)
1               can cut up baby corn
2              green onions thinly sliced
4              dried red chilies
4tbs         toasted sesame seeds
sesame oil- just enough to drizzle
left over bits of chicken of pork if you have it (diced)


Bring water to a boil in a medium sized pot, and then toss in the frozen dumplings. When they float to the top  drain about 1/2 of the water and stir in your bouillon cubes until dissolved.


Put 1 cup of coleslaw mix in each of your four personal sized serving  dishes. Sprinkle equal portions of red pepper, baby corns, green onions, sesame seeds, crushed dried red chilies and sesame oil in each dish.


Now place an equal amount of dumplings on each plate of veggies and spoon over some of the broth. I like to serve additional broth in a small bowl on each plate for dipping the gyoza. Serve immediately. The veggies cook just ever so slightly in the hot broth...quick and so yummy!!!!

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