A crispy bottom is always welcome when attached to soft but crunchy dumplings pan-fried until golden. These pork and shallot parcels only get more delicious when served with a miso-boosted slaw of delightfully raw kale and cabbage. Add a side of quick-cook rice and a sprinkling of Japanese spice at your pleasure and the job is done.
Juice lime and place in a bowl with miso, aioli and sesame seeds. Mix to combine and set aside.
Pick kale leaves from their steams and thinly slice. Place in a large bowl, season with salt and massage to soften leaves.
Thinly slice cabbage. Place kale and cabbage in a bowl with miso dressing and season with a pinch of salt. Toss to combine.
Heat oil in a frypan over medium heat. Add dumplings, flat-side down, and cook for 2–3 minutes or until the bottoms are deep golden. Carefully add 60ml (¼ cup) water to the pan, reduce heat to low and cover with a lid. Allow dumplings to steam for a further 2–3 minutes.
Cook rice according to packet instructions.
Divide rice and miso slaw between bowls and top with dumplings. Spoon over soy sauce (or place in a bowl on the side for dipping) and sprinkle with Japanese-Style Seven Spice to serve.