Chicken and sweetcorn pot-sticker dumpling salad

 

Ingredients

• 150g baby spinach leaves
  
• 2 small corn cobs, husks and silk removed
  
• 250g chicken breast mince
  
• 2 teaspoons finely grated fresh ginger
  
• 1 tablespoon chopped chives
  
• 1½ tablespoons mirin
  
• 1½ tablespoons reduced-salt soy sauce
  
• 24 dumpling wrappers (gow gee)
  
• 1 tablespoon peanut oil
  
• 150g snow peas, thinly sliced
  
• 1 large red capsicum, thinly sliced
  
• 1 long fresh red chilli, deseeded, finely chopped

Instructions

1Place a third of the spinach in a heatproof bowl. Pour over enough boiling water to cover and blanch for 20 seconds. Drain, rinse under cold running water and drain again. Squeeze out excess water, roughly chop and transfer to a large bowl.

2Microwave corn on high for 3 minutes or until just tender. When cool enough to handle, cut kernels from cob. Add ½ cup corn kernels to chopped spinach, along with mince, ginger, chives, 1 teaspoon mirin and 1 teaspoon soy sauce.

3Lay wrappers out on a clean work bench. Place 1 heaped teaspoon of dumpling mixture in centre of each wrapper. Brush edges with a little water, then fold wrapper over to form a semi-circle. Fold and crimp edges.

4Heat oil in a large non-stick pan with a lid over medium-high heat. Working in batches, add dumplings and cook for 1–2 minutes or until bases are golden. Without turning, add 1 cup water to pan, cover and steam for 4–5 minutes. Remove lid and cook for a further 2–3 minutes or until water has evaporated and bases are crisp.

5Meanwhile, place remaining spinach leaves, corn kernels, snow peas and capsicum in a salad bowl, mixing to combine. Combine remaining mirin, soy sauce and chilli in a small bowl. Divide salad among 4 serving plates and top each with 6 dumplings. Serve with dressing.

Nutrition Info (per serve)

Calories399cal

Kilojoules1668kJ

Protein21.1g

Total fat10.5g

–Saturated fat2.2g

Carbohydrates48.9g

–Sugars10.9g

Dietary fibre9.1g

Sodium520mg

Calcium53mg

Iron3.6mg