Make the most of shop-bought dumplings to create a fantastic Friday night fakeaway ready in less time than it takes to order takeaway.
1 litre chicken stock
30g dried whole shiitake mushrooms
1/4 cup black vinegar
1/3 cup soy sauce
1 tbsp caster sugar
500g fresh pork dumplings
1 bunch bok choy,trimmed and halved
shiso leaves,to serve
1/4 cup sesame oil
2 garlic cloves,crushed
2 tsp dried chilli flakes
1 tbsp black sesame seeds
1 tbsp white sesame seeds
1 tsp caster sugar
For the chilli oil,heat the sesame oil in a small frying pan over high heat. Add the garlic,chilli and sesame seeds and cook for 30 seconds. Pour into a heatproof bowl,season with 1 teaspoon of sugar and salt and set aside to infuse and cool.
Combine the stock,mushrooms,vinegar,soy and sugar in a large saucepan over medium heat. Bring to a simmer and cook for 10 minutes.
Increase the heat to high,add the dumplings and cook for 5 minutes. Add the bok choy and cook for a further 2 minutes.
Divide between bowls and serve with chilli oil and shiso.
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