Crispy Rice Paper Chicken & Mushroom Dumplings in Warm Miso Broth with Bok Choy and Rice Noodles

Place cabbage and salt in a small bowl. Massage with your hands and set aside to soften.

In a large bowl, combine chicken mince, rice wine vinegar, Lee Kum Kee Gluten Free Soy Sauce, Chilli Garlic Sauce and Gluten Free Oyster Sauce. Mix well. Squeeze excess moisture from the cabbage and add to the chicken mixture along with mushrooms, carrot, garlic, ginger and spring onion. Mix thoroughly. Add Lee Kum Kee Pure Sesame Oil and mix until well combined. Dip one rice paper wrap into cold water until just softened. Place on a damp tea towel. Fold in half to double the thickness, add filling to the centre, then fold and tuck to form a sealed dumpling. Repeat with remaining mixture.

Heat oil in a large frying pan over medium heat. Cook dumplings in batches until golden, crispy and cooked through. Transfer to paper towel to drain.

Broth: Heat a dash of Lee Kum Kee Pure Sesame Oil in a large saucepan over medium heat. Add the white part of the spring onions and cook until softened. Add ginger and garlic and cook until fragrant. Add a splash of stock if needed to prevent sticking. Pour in chicken stock, add miso paste, rice wine vinegar and turmeric. Whisk to combine. Add carrot, mushrooms and bok choy. Bring to a gentle simmer and cook until vegetables are tender.

To Serve: Toss cooked rice noodles with Lee Kum Kee Chilli Garlic Sauce. Divide noodles between serving bowls. Top with dumplings and ladle over hot broth. Garnish with sesame seeds, coriander and a squeeze of lime or lemon.