Ingredients
For the dumplings in coconut broth:
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12 fresh or frozen dumplings (vegetable, shrimp, or chicken)
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1 can (400 ml) coconut milk
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1 cup vegetable broth or water
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1 tbsp soy sauce
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1 tsp sesame oil
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1–2 tsp crispy chili oil (adjust to spice preference)
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1 small clove garlic, finely grated
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½ tsp fresh ginger, grated
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Salt, to taste
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Lime juice, to finish
Toppings and garnish:
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Crispy Korean Seaweed Topping – a generous handful
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Chopped spring onions
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Toasted sesame seeds
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Extra drizzle of chili oil (optional)
Instructions
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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. -
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. -
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. -
Assemble the bowl:
Divide dumplings and coconut broth into serving bowls. -
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. -
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.
