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15-Minute Flavorful Dumpling Soup: A Quick & Healthy Fix for Busy or Lazy Days! 🥟
Craving something delicious but short on time or just feeling a bit lazy? Try my easy cheat dumpling soup! Simply toss frozen dumplings and green leafy veggies into in a broth bursting with flavor —almost like diving into my favorite dipping sauce!😋 Loaded with fiber, protein, and all the good stuff your body loves, it's a healthy comfort food fix! And the best part? It's ready in just 15 min!⏱️ Are you as excited as I am to slurp up this cozy bowl of gut-healthy goodness?!” ************************************************* Nutritional value: 11.8 g dietary fiber, 24.8 g protein, 235 g veggies ************************************************* For the recipe in 🇬🇧/ 🇳🇱 follow the link below*** #dumplings #easydinnerrecipes #vegetarianrecipe #quickhealthyfoodrecipes #quickdinnerid
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The Best Dumpling Sauce
Ingredients - feel free to adjust to your desired taste! 2 tbsp soy sauce 2 tbsp water or dumplings broth (if boiling dumplings) 1/2 tbsp chili oil or chili garlic sauce 1 tbsp doubanjiang (Chinese chili broad bean paste) 2-3 tsp sugar, adjust to desired sweetness 2 tbsp Chinese black vinegar or rice vinegar 2 tsp sesame oil 1/2 tsp sesame seeds 1 tsp minced garlic Fresh scallions and coriander For the dumplings, I simply steamed these before pouring in the sauce. You can also use this as a dipping sauce! By @thefoodietakesflight
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Say hello to my perfect little breakfast wrap! Chili crunch scrambled eggs and lots of fresh cilantro, all nestled up in a little rice paper packet then warmed in a pan until crispy on both sides. It’s as simple as it looks, but even tastier than you could imagine. As a point of reference, I’ve probably eaten this 10 days in a row… Excited to play around with other flavor combinations, but this is my go-to. Full instructions below. SAVE for later! For the recipe: → 1 sheet of rice paper → ...
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Don’t waste the old veggies lying in the back of your fridge! Make
Paired with a creamy gochujang dipping sauce for extra punch and flavour. Korean veggie pancakes: - 1 cup flour - pinch of salt - 1 cup water - 1 cup sweet potato ribbons - 1 cup zucchini ribbons - 1/2 cup carrot ribbons - 1 jalapeño, thinly sliced - 1/2 onion, thinly sliced - 3 spring onions, thinly chopped - 1 to 3 tbsp olive oil oil for (for frying) *sub any of the vegetables for vegetables you have on hand, just be sure to follow the same cup measurements. creamy gochujang dip: - 1/3 cup vegan mayo - 1/4 cup cashews, soaked in hot water for 10 minutes and drained. - 2 tbsp gochujang paste - 2 tbsp water - 1 tbsp tamari - 1 tbsp rice vinegar - 1/2 tbsp rice malt syrup - 1 small clove garlic - pinch of salt and pepper #vegan
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Dumpling salad in 15 minutes
Here’s how to make it: 1 bag frozen dumplings (I’m using tofu & vegetable ones from bibigo) 4 tablespoons soy sauce 4 tablespoons vinegar (apple or rice) 4 tablespoons chilli oil 2 tablespoons sesame oil 2 tablespoons granulated sugar 1 tablespoon garlic, minced 1 tablespoons ginger, minced 250g mixed tomatoes, chopped 1 bunch of scallions (greens only) 1 small bunch of coriander, chopped 2 tablespoons sesame seeds Mix soy sauce, vinegar, chilli oil, sesame oil, sugar, garlic and ginger in a a small bowl. Slice the scallions lengthwise and add to cold water with the coriander. Fry the dumplings in a bit of oil until golden brown, add ¼ cup of water and steam with a lid for 5 minutes. Add tomatoes, dumplings, greens and sesame seeds to a large bowl. Toss with the sauce!
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