2. Heat a large pan with 2 tbsp sesame oil and 1/2 cup water over medium-high heat (see notes). Add dumplings, cover and cook for 8-9 minutes.
3. Grate ginger (to yield roughly 1 tbsp) and mix with 2 tbsp sesame oil, 2 tbsp soy sauce, 2 tbsp sweet chilli sauce and 1 tbsp water.
4. Julienne (or grate) carrots, cut capsicum into strips and quarter lettuce.
5. Toss noodles with sesame oil or 1-2 tbsp of the sauce to loosen.
Serve at the table with salad ingredients, dumplings and dipping sauce.
Cook dumplings in batches or in 2 pans if the frypan if not big enough for all 24 dumplings.
Add 1 crushed garlic clove or chilli to the sauce.
No pork option - pork dumplings are replaced with chicken dumplings.
Pork & spring onion dumplings, 2 packets
Red capsicum, 1
Baby cos lettuce, 2-pack
FROM YOUR PANTRY
Sesame oil, soy sauce, sweet chilli sauce