Speedy Chicken Dumplings and Greens

Peel the cucumber into ribbons with a vegetable peeler. Trim the pak choy and separate the leaves.

Combine 2 tsp white vinegar and 1 tsp sugar in a large bowl. Add the cucumber and toss to combine. Set aside to pickle, tossing occasionally, until needed.

Heat a generous drizzle of vegetable oil in a medium deep frypan over medium-high heat. Cook the dumplings, without turning, for 2-3 mins until golden on one side. Carefully add 60ml (¼ cup) water (take extra care when adding it to the hot pan as the oil can spit). Cover and steam for 2 mins.

Arrange the pak choy on top of the dumplings. Cover and cook for a further 1 min or until the dumplings and pak choy are tender. Remove the pan from the heat.

Drain the cucumber, reserving the pickling liquid. Combine the Japanese dressing, reserved pickling liquid, 1 tsp soy sauce and ½ tsp chilli flakes, if using, in a bowl and season with pepper. Divide the dumplings and pak choy among bowls. Drizzle with the sauce. Top with the pickled cucumber and fried shallots and enjoy!

Like it herby? If you have some on hand in the crisper drawer or veggie garden, scatter over a handful of coriander or parsley leaves for a burst of freshness.