Chinese Dumplings on a Bed of Crisp Veggies

 This is a recipe that's so simple it’s almost embarrassing to call it a recipe! It’s unbelievably healthy and delicious so I had to include it. If you feel the need to make it more difficult in order to satisfy your inner chef, feel free to make the dumplings and stock from scratch.

Here's the recipe:

Serves 4. 

1 package         Frozen Asian dumplings called Gyoza

                         *Trader Joes sells them MSG free!

6c                      water

2-3                    chicken bouillon cubes

                         (enough to make a strong stock)          

4c                     shredded coleslaw mix

                         (or thinly sliced asian veggies)

1                        red pepper(cut into thin strips)

1                        can cut up baby corn

2                       green onions thinly sliced

1 -2                   red chilies-chopped (fresh or dried)

2tbs                 toasted black sesame seeds

sesame oil and soy sauce- just enough to drizzle

left over bits of chicken of pork if you have it (diced)

Bring water to a boil in a medium sized pot, and then toss in the frozen dumplings. When they float to the top, drain about 1/2 of the water and stir in your bouillon cubes until dissolved. 

Put 1 cup of coleslaw mix in each of your four personal sized serving bowls. Sprinkle equal portions of red pepper, baby corns, green onions, sesame seeds, red chilies and sesame oil in each dish.

Now divide the dumplings equally between your four bowls of veggies and spoon over some of the broth.

Serve immediately. The veggies cook just ever so slightly in the hot broth...quick and so yummy!!!!