Coconut Dumplings with Crispy Korean Seaweed Topping

Recipe from Food Artist Leen van de Walle (IG: leenkookt

Ingredients:

For the dumplings in coconut broth:

• 12 fresh or frozen dumplings (vegetable, shrimp, or chicken)

• 1 can (400 ml) coconut milk

• 1 cup vegetable broth or water

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1–2 tsp crispy chili oil (adjust to spice preference)

• 1 small clove garlic, finely grated

• ½ tsp fresh ginger, grated

• Salt, to taste

• Lime juice, to finish

Toppings & garnish:

• Crispy Korean Seaweed Topping – a generous handful

• Chopped spring onions

• Toasted sesame seeds

• Extra drizzle of chili oil (optional)

Instructions:

1. Prepare the broth:
   In a medium pot, combine coconut milk, vegetable broth, soy sauce, sesame oil, garlic, and ginger. Bring to a gentle simmer over medium heat.

2. Cook the dumplings:
   Add dumplings directly to the simmering coconut broth. Boil gently for 5–7 minutes (or according to package instructions) until tender and cooked through.

3. Add flavor:
   Stir in crispy chili oil and adjust seasoning with salt or extra soy sauce to taste. Squeeze in a bit of lime juice for brightness.

4. Assemble the bowl:
   Divide dumplings and coconut broth into serving bowls.

5. Add the topping:
   Generously sprinkle Crispy Korean Seaweed Topping on top. Finish with spring onions, sesame seeds, and a drizzle of chili oil if you like it extra spicy.

6. Serve & enjoy:
   A comforting, aromatic bowl of dumplings in silky coconut broth — made irresistible with the crunch and umami kick of our Crispy Korean Seaweed Topping.