HOLLY’S SAMBAL PELMENI

When our friend Holly Ong, founder of Sibeiho, shared her favorite snack with us, we couldn’t resist trying it ourselves. Holly’s Singaporean-inspired sambals add the perfect spicy kick to our crispy, air-fried Kachka pelmeni. This quick, under-10-minute recipe is Holly’s go-to after a busy day running Sibeiho, which crafts small-batch Southeast Asian sauces right here in Portland. We love how this easy dish brings together two local food brands, with minimal effort but maximum flavor!

PREP TIME 2 minutes

COOK TIME 8 minutes

SERVING SIZE 2

SPECIAL EQUIPMENT Air fryer

INGREDIENTS

1 8.8 oz package Kachka Pork & Beef Pelmeni Dumplings or Kachka Chicken Pelmeni Dumplings

2 tablespoons neutral cooking oil such as safflower or canola

1 tablespoon Sibeiho AF Chili Chunka Sambal

1 tablespoon Sibeiho OMG! Sambal

1 tablespoon mayonnaise (we prefer Kewpie brand)

1 tbsp sliced scallions for garnish (optional)

METHOD

Open the bag of frozen dumplings and pour in the oil. Reseal the bag and shake to evenly distribute the oil. Place contents of the bag in an air fryer. Air fry at 400F for 6-8 minutes, or until golden brown and cooked through. For more even browning, shake basket once or twice throughout the cooking time.

While the dumplings are air frying, prepare the sauce. In a medium bowl, stir together both sambals and the mayonnaise. When dumplings a cooked, transfer them to the waiting bowl with the sauce. Toss well to fully coat all the dumplings in the sauce. Garnish with scallions and serve immediately.

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