High Protein Dumpling Bowl

Spicy Peanut Dumpling Bowl

Course: Main course / Lunch / Dinner

Timing: Cook the eggs and edamame while the dumplings cook. Follow your dumpling packet if it needs longer.

Ingredients

For the bowl

• 10 frozen Bibigo chicken and vegetable dumplings (or your preferred dumplings)
• ½ packet frozen edamame (use the shelled beans)
• 2 large eggs

For the spicy peanut sauce

• 16 g creamy peanut butter (about 1 tbsp)
• 1 tbsp soy sauce
• 1 tbsp sriracha (adjust to taste)
• 1 tsp hoisin sauce
• 1 tsp sesame oil
• 1 tbsp chilli crisp
• 1–2 tbsp hot dumpling cooking water (as needed)

To finish

• Spring onion greens (finely chopped)
• Roasted sesame seeds

Instructions

1. Cook the eggs: Lower eggs into gently boiling water and cook for 7 minutes for jammy yolks, or longer to your preference. Transfer to cold water, then peel and halve.
2. Cook the dumplings: Boil the frozen dumplings according to the packet instructions. Reserve a little cooking water before draining.
3. Steam the edamame: Prepare according to the packet instructions. If using pods, remove and discard the pods.
4. Make the sauce: Whisk peanut butter, soy sauce, sriracha, hoisin, sesame oil, and chilli crisp in a large serving bowl. Add hot cooking water, 1 tbsp at a time, until smooth and loose enough to coat the dumplings.
5. Toss and serve: Gently fold the hot dumplings and edamame through the sauce. Top with halved eggs, spring onion greens, and sesame seeds. Serve immediately.