Peanut Dumpling Salad

Heat a large pan over medium heat and spray with avocado oil. Place the dumplings flat side down in the pan and let them crisp and brown on one side for 3-4 minutes.

Steam the edamame and sweetcorn in a small bowl in the microwave with 2-3 tbsp water for about 2 minutes, then add them to the pan with the dumplings, add more water, and cover.

Continue cooking for 3-4 minutes, then remove from the heat, and place in a bowl in the fridge to cool completely.

Combine the soy sauce, rice vinegar, gochujang, garlic, maple syrup, powdered peanut butter, and lime juice. Mix well to ensure there are no clumps of powder.

In a large bowl, combine the cooled edamame & corn with thinly sliced vegetables including red bell peppers, cucumbers, carrots, green onions, cabbage, and kale.

Add the dressing to the bowl and use tongs to toss the salad until combined.

Serve the salad with dumplings on top and add sesame seeds or crushed peanuts to garnish.