Japanese Curry One Pot Dumplings

Ingredients

• 1 package SUMM! Pork & Shiitake Dumplings
• 3–4 cups Napa cabbage, roughly chopped
• 2–3 baby bok choy, halved or quartered
• 1 package enoki mushrooms, trimmed
• 2 medium carrots, thinly sliced
• 200–250 g thinly sliced beef rolls (hot pot style)

For the Japanese curry broth

• 2 cups chicken broth
• 1-2 Japanese curry roux cubes (adjust to taste and package directions)
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger

Directions

1. Prepare the vegetables. Wash and chop the Napa cabbage, bok choy, enoki mushrooms, and carrots.
2. In a large, shallow pot, arrange the Napa cabbage evenly across the bottom. Layer the bok choy, enoki mushrooms, and sliced carrots on top, leaving space in the centre.
3. Place the SUMM! Pork & Shiitake Dumplings in the centre of the pot. Arrange the thinly sliced beef rolls around the dumplings and vegetables.
4. In a separate saucepan, heat the chicken broth with the soy sauce, minced garlic, and grated ginger. Add the Japanese curry roux, stirring until completely dissolved and smooth.
5. Carefully pour the curry broth over the ingredients. Cover the pot and bring to a gentle boil over medium heat. Reduce to a simmer and cook for approximately 10–15 minutes, or until the vegetables are tender, the dumplings are thoroughly heated through, and the beef is fully cooked.
6. Serve and enjoy! Remove the lid and serve directly from the pot, making sure everyone gets a little bit of everything.
7. Enjoy on its own or with a side of steamed rice for an extra comforting meal!
   SUMM! Tip: For a thinner, more soup-like curry broth, add an additional ½–1 cup of chicken broth as needed. Japanese curry roux varies in strength, so adjust the amount to achieve your preferred consistency.

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