Japanese-Style Double Prawn Dumpling & Garlic Rice Bowl
with Cucumber Slaw & Pickled Ginger
- Milk
- Gluten
- Wheat
- Molluscs
- Eggs
- Crustaceans
- Sesame
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
By the time you are done with this one, we can guarantee that each and every bowl will be licked clean. How could they not be, when we've paired sesame-dressed cabbage with tasty prawn and chive dumplings on a bed of garlic rice? Delish!
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy)
1 bag
baby spinach leaves
1
cucumber
1 bag
shredded cabbage mix
2 packet
Prawn & Chive Wonton
(Contains: Gluten, Wheat, Molluscs, Eggs, Crustaceans, Sesame May be present: Soy)
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1 packet
pickled ginger
1 sachet
crispy shallots
1 packet
Japanese dressing
(Contains: Sesame, Soy)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1 drizzle
soy sauce
(Contains: Gluten, Soy)
1.25 cup
water (for the rice)
¼ cup
water (for the wontons)
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Finely chop garlic. • Cook garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop baby spinach leaves. Thinly slice cucumber into half-moons. • In a medium bowl, add shredded cabbage mix, spinach, and cucumber.
• When rice has 10 minutes remaining, heat a large frying pan over medium high heat with a drizzle of olive oil. • When oil is hot, cook prawn and chive wontons, until starting to brown, 1-2 minutes. • Add the water (for the gyoza) then cover with lid or foil. • Cook until the water has evaporated and wontons are tender and softened, 4-5 minutes. Remove from heat, add a drizzle of soy sauce, turning to coat.
TIP: Cook dumplings in batches for the best results!
• To bowl with cabbage, add sesame dressing. Toss to combine and season. • Divide rice, prawn dumpling and cucumber slaw between bowls. • Drizzle over Japanese-style dressing. Top with pickled ginger. Sprinkle over crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The combination of garlic rice, sesame dressing, Japanese-style dressing, and pickled ginger won many fans, with several describing the flavour balance as restaurant-quality. A few found the dish mild or the prawn flavour subtle, while others felt the sesame sauce was a touch overpowering.
- Ease of prep: Most found this a quick and straightforward weeknight meal, though cooking the dumplings took some care — following the batch method and watching the heat helped avoid sticking or falling apart.
- Suggestions: Cook dumplings in batches over medium-high heat and avoid overcrowding the pan to prevent sticking or mushiness. Some reviewers swapped jasmine rice for basmati, reduced the butter in the rice, or skipped the rice altogether to lighten the meal.
- Leftovers: The generous portion size meant some had enough for a third person or saved the slaw and rice as a separate meal later.
- Portions: Several noted the meal was quite filling, with a few finding the rice generous alongside the dumplings — adjusting the rice quantity to taste works well.
