Bowls with Asian-style dumplings

Ingredients

• 375 ml (1 1/2 cups) of jasmine rice, rinsed and drained
• 680 ml (2 3/4 cups) of chicken broth
• 1 large peeled mango
• 1/2 English cucumber
• 1/4 of a small red cabbage
• 4 radishes
• 15 ml (1 tbsp) sesame oil
• 16 chicken and pork dumplings
• 15 ml (1 tbsp) of roasted camelina seeds

For the vinaigrette:

• 60 ml (1/4 cup) of mayonnaise
• 60 ml (1/4 cup) of 14% sour cream
• 30 ml (2 tbsp) of soy sauce
• 30 ml (2 tbsp) of rice vinegar
• 30 ml (2 tbsp) of honey
• 10 ml (2 tsp) of grated ginger
• 5 ml (1 tsp) chopped garlic
• Salt and pepper to taste

Steps

• In a saucepan, combine the rice and 560 ml (2 1/4 cups) of chicken broth. Bring to a boil. Cover and cook for 18 to 20 minutes, until all the liquid is absorbed. Remove from heat.
• Meanwhile, whisk together the salad dressing ingredients in a bowl.
• Using a mandoline, cut the mango and cucumber into julienne strips, shred the red cabbage, then cut the radishes into thin rounds.
• In a frying pan, heat the oil over medium heat. Cook the dumplings for 1 minute on each side.
• Pour the remaining chicken broth into the pan. Cover and simmer for 3 to 4 minutes over low-medium heat, until all the liquid has evaporated.
• Divide the rice among four bowls. Separately arrange the dumplings, mango, cucumber, radishes, and red cabbage. Drizzle with vinaigrette and sprinkle with toasted camelina seeds.