After making mushroom ramen many times now we’re very happy with it. But there’s no reason not to improve it with some trimmings that use up things we’ve got lying around in kitchen.

Frozen pork mince and our homemade kimchi can be combined to make Rasa Malaysia’s kimchi dumplings.

I was surprised to find the filling is uncooked. Thinking about it though, this makes sense: you try, steam, then fry them!

Some of them look better than others… who knows how they’ll do when cooking? I suspect some spillage…

 

The get fried and flipped, then steamed (add water, put lid on), then fried again to colour one side of them.

 

Leftover sourdough and frozen prawns can be transformed into Spoon Fork Bacon’s prawn toast.

The paste gets spread on the bread, rather thickly due to the excess of it, and topped with sesame seeds.

Frying them is easy… until they have to be turned over…

Frying the dumplings, then steaming, seems easier.

But we overdid the first fry, and they got a little Cajun blackened during steaming…

But problems aside, we ended up with some pretty good toast and dumplings.

Add to the ramen, and dinner is a winner!

Dumplings: we’ll do again.

Prawn toast: we’ll stick to the takeaway.

Ramen: always more ramen :)