This spicy and sour salad is always top of our order list at our favourite Auckland dumpling restaurant. It makes for a great side with dumplings or spring onion pancakes.
Serves: 4-6
INGREDIENTS
3 potatoes (about 150-175 grams each), peeled and sliced into thin matchsticks
1 teaspoon sea salt
2 dried chillies, roughly chopped
1 tablespoon neutral oil
2 cloves garlic, thinly sliced
2 tablespoons Chinese black vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
To serve
small handful coriander, finely chopped
1 red chilli, seeded and
finely chopped
METHOD
Place the potatoes and salt in a large bowl and cover with cold water. Leave to soak for 10 minutes then drain well. Tip onto a large tea towel and pat to remove excess water.
Toast the chillies in a large dry sauté pan over a medium heat for 2-3 minutes. Add the oil and garlic and cook for 1 minute. Turn the heat to high then add the potatoes and cook, tossing the potato in the oil and garlic, for 5 minutes or until just tender. Remove from the heat and stir in the vinegar, soy sauce and sesame oil.
To serve: Transfer to a serving bowl and top with the coriander and chilli.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.