No Fold Dumplings with Stir Fry Veg

Peel onion and cut into thick slices. Shred cabbage. Peel ginger and garlic and mince. Cut broccoli into florets. Cut cauliflower into florets. Cut carrot in half lengthways and slice, peeling is optional.

In a bowl mix mince, cabbage, soy sauce, ¹⁄₂ ginger, ¹⁄₂ garlic and season with salt and pepper. Portion into 15 equal meatballs.

Heat a pan on medium high heat with a drizzle of oil. Add meatballs to the pan and cook for 1-2 minutes.

Place the wrappers on top of each meatball, pressing it over the and flattening the meatball slightly. Reduce the heat to medium, add ¹⁄₂ cup of water to the pan and cover with a lid. Cook until all the water is absorbed, about 7 minutes. Remove the lid and cook for 30 seconds - 1 minute more to crisp up the bottom.

Heat a separate pan on medium heat with a drizzle of oil. Add onions and cook for 3-5 minutes until soft. Add carrots, broccoli, cauliflower and remaining garlic and ginger. Cook for 5-8 minutes until the veg is soft (see tip). Season with salt.

Toss veg in as much miso and roasted sesame dressing as you like. Divide dumplings and veg between plates. Top dumplings with krunchilli, if you would like a runnier chilli topping just add some olive oil to thin it out. Enjoy!

Peel onion and cut into thick slices. Shred cabbage. Peel ginger and garlic and mince. Cut broccoli into florets. Cut cauliflower into florets. Cut carrot in half lengthways and slice, peeling is optional.

In a bowl mix mince, cabbage, soy sauce, ¹⁄₂ ginger, ¹⁄₂ garlic and season with salt and pepper. Portion into 15 equal meatballs.

Heat a pan on medium high heat with a drizzle of oil. Add meatballs to the pan and cook for 1-2 minutes.

Place the wrappers on top of each meatball, pressing it over the and flattening the meatball slightly. Reduce the heat to medium, add ¹⁄₂ cup of water to the pan and cover with a lid. Cook until all the water is absorbed, about 7 minutes. Remove the lid and cook for 30 seconds - 1 minute more to crisp up the bottom.

Heat a separate pan on medium heat with a drizzle of oil. Add onions and cook for 3-5 minutes until soft. Add carrots, broccoli, cauliflower and remaining garlic and ginger. Cook for 5-8 minutes until the veg is soft (see tip). Season with salt.

Toss veg in as much miso and roasted sesame dressing as you like. Divide dumplings and veg between plates. Top dumplings with krunchilli, if you would like a runnier chilli topping just add some olive oil to thin it out. Enjoy!

Peel onion and cut into thick slices. Shred cabbage. Peel ginger and garlic and mince. Cut broccoli into florets. Cut cauliflower into florets. Cut carrot in half lengthways and slice, peeling is optional.

In a bowl mix mince, cabbage, soy sauce, ¹⁄₂ ginger, ¹⁄₂ garlic and season with salt and pepper. Portion into 15 equal meatballs.

Heat a pan on medium high heat with a drizzle of oil. Add meatballs to the pan and cook for 1-2 minutes.

Place the wrappers on top of each meatball, pressing it over the and flattening the meatball slightly. Reduce the heat to medium, add ¹⁄₂ cup of water to the pan and cover with a lid. Cook until all the water is absorbed, about 7 minutes. Remove the lid and cook for 30 seconds - 1 minute more to crisp up the bottom.

Heat a separate pan on medium heat with a drizzle of oil. Add onions and cook for 3-5 minutes until soft. Add carrots, broccoli, cauliflower and remaining garlic and ginger. Cook for 5-8 minutes until the veg is soft (see tip). Season with salt.

Toss veg in as much miso and roasted sesame dressing as you like. Divide dumplings and veg between plates. Top dumplings with krunchilli, if you would like a runnier chilli topping just add some olive oil to thin it out. Enjoy!

Peel onion and cut into thick slices. Shred cabbage. Peel ginger and garlic and mince. Cut broccoli into florets. Cut cauliflower into florets. Cut carrot in half lengthways and slice, peeling is optional.

In a bowl mix mince, cabbage, soy sauce, ¹⁄₂ ginger, ¹⁄₂ garlic and season with salt and pepper. Portion into 15 equal meatballs.

Heat a pan on medium high heat with a drizzle of oil. Add meatballs to the pan and cook for 1-2 minutes.

Place the wrappers on top of each meatball, pressing it over the and flattening the meatball slightly. Reduce the heat to medium, add ¹⁄₂ cup of water to the pan and cover with a lid. Cook until all the water is absorbed, about 7 minutes. Remove the lid and cook for 30 seconds - 1 minute more to crisp up the bottom.

Heat a separate pan on medium heat with a drizzle of oil. Add onions and cook for 3-5 minutes until soft. Add carrots, broccoli, cauliflower and remaining garlic and ginger. Cook for 5-8 minutes until the veg is soft (see tip). Season with salt.

Toss veg in as much miso and roasted sesame dressing as you like. Divide dumplings and veg between plates. Top dumplings with krunchilli, if you would like a runnier chilli topping just add some olive oil to thin it out. Enjoy!

Peel onion and cut into thick slices. Shred cabbage. Peel ginger and garlic and mince. Cut broccoli into florets. Cut cauliflower into florets. Cut carrot in half lengthways and slice, peeling is optional.

In a bowl mix mince, cabbage, soy sauce, ¹⁄₂ ginger, ¹⁄₂ garlic and season with salt and pepper. Portion into 15 equal meatballs.

Heat a pan on medium high heat with a drizzle of oil. Add meatballs to the pan and cook for 1-2 minutes.

Place the wrappers on top of each meatball, pressing it over the and flattening the meatball slightly. Reduce the heat to medium, add ¹⁄₂ cup of water to the pan and cover with a lid. Cook until all the water is absorbed, about 7 minutes. Remove the lid and cook for 30 seconds - 1 minute more to crisp up the bottom.

Heat a separate pan on medium heat with a drizzle of oil. Add onions and cook for 3-5 minutes until soft. Add carrots, broccoli, cauliflower and remaining garlic and ginger. Cook for 5-8 minutes until the veg is soft (see tip). Season with salt.

Toss veg in as much miso and roasted sesame dressing as you like. Divide dumplings and veg between plates. Top dumplings with krunchilli, if you would like a runnier chilli topping just add some olive oil to thin it out. Enjoy!

Peel onion and cut into thick slices. Shred cabbage. Peel ginger and garlic and mince. Cut broccoli into florets. Cut cauliflower into florets. Cut carrot in half lengthways and slice, peeling is optional.

In a bowl mix mince, cabbage, soy sauce, ¹⁄₂ ginger, ¹⁄₂ garlic and season with salt and pepper. Portion into 15 equal meatballs.

Heat a pan on medium high heat with a drizzle of oil. Add meatballs to the pan and cook for 1-2 minutes.

Place the wrappers on top of each meatball, pressing it over the and flattening the meatball slightly. Reduce the heat to medium, add ¹⁄₂ cup of water to the pan and cover with a lid. Cook until all the water is absorbed, about 7 minutes. Remove the lid and cook for 30 seconds - 1 minute more to crisp up the bottom.

Heat a separate pan on medium heat with a drizzle of oil. Add onions and cook for 3-5 minutes until soft. Add carrots, broccoli, cauliflower and remaining garlic and ginger. Cook for 5-8 minutes until the veg is soft (see tip). Season with salt.

Toss veg in as much miso and roasted sesame dressing as you like. Divide dumplings and veg between plates. Top dumplings with krunchilli, if you would like a runnier chilli topping just add some olive oil to thin it out. Enjoy!