Potsticker dumplings with miso glazed carrots

Potsticker dumplings with miso glazed carrots

Serves: 4  |  Preparation Time: 10mins  |  Cooking Time: 55mins

Ingredients:
Hanabi Potsticker dumplings packet (frozen)
2 tbsp oil (pan frying method only)
½ cup water (pan frying method only)

Miso Carrots:
700 to 900 grams carrots, peeled 
2 tbsp olive oil
¼ tsp fine sea salt
1 tbsp chopped chive for garnish (optional)

Glaze:
1 tbsp olive oil
3 cloves garlic, minced
2 tbsp white miso paste 
1 tbsp maple syrup
½ tsp cayenne pepper (or paprika for less spiciness)

Method Dumplings:
Traditional Pan Fry 

  1. Remove frozen product from packaging.
  2. Add 2 tablespoons of cooking oil to non-stick frypan and place on medium to high heat until hot.
  3. Place product into pan and cook for 2 minutes
  4. Add 1/2 cup of water (per 10 dumplings) and quickly cover pan with lid, leave for 6 - 7 minutes.
  5. Remove from heat and let stand for 1 minute before removing lid.


Steam – Preferred for best results

  1. Remove frozen product from packaging and place on baking paper.
  2. Place product in steamer.
  3. Steam for 10 minutes or until heated through.
  4. Remove from steamer and serve.


Boil

  1. Remove frozen product from packaging.
  2. Place product into boiling water, stirring occasionally in first minute so products do not stick.
  3. Boil for 8 – 10 minutes, or until cooked through.


Cooking appliance temperatures may vary. Please observe and adjust temperature  and heating times accordingly

Method Carrots:

  1. Preheat oven to 175°C (350°F). Line a baking sheet with aluminum foil for easy clean up, if needed.
  2. Dry carrots thoroughly and place onto the baking tray, drizzle with olive oil, sprinkle with salt. Toss with a pair of tongs to evenly coat carrots with oil.
  3. Bake for 20 to 30 minutes, until the carrots just start to turn tender but are still chewy inside. 
  4. Mix all the ingredients for the glaze while roasting.
  5. Brush the miso sauce onto both sides of the carrots. You might have a bit of leftover sauce depending on how many carrots you used.
  6. Return the baking sheet to the oven and roast for a further 20 to 30 minutes, until the carrots turns tender while piercing with a fork, and the surface is lightly caramelized.
  7. Serve warm as a side.


Notes:

  1. Large carrots were used, taking 55 minutes in total to roast. If you’re using smaller carrots, especially new carrots, you might halve the time.
  2. White miso generates the best result, but red and mixed miso work too.
  3. If you’re using much smaller carrots and found out they have turned quite tender before applying miso glaze, you can turn up oven temperature to 200°C (400°F) to caramelize the glaze without overcooking the carrots.

Results may vary.