Wednesdays can go one of two ways: energetic because it’s already mid-week, or lull because it’s just mid-week. No matter which way yours goes, a quick and easy hassle-free meal is always good idea.

Ingredients

GROUP A: DUMPLINGS & VEGGIES

• 8 - 10 frozen dumplings of choice (I used a combination of chicken dumplings and pork gyoza)

• 2 1/2 tbsp oil

• Water, as needed

• 10 - 12 sugar snap peas, whole

• 1/4 cup shredded carrot

• 1 small shallot, thickly sliced lengthwise

• Whites from 1 scallion, thinly sliced

GROUP B: SWEET & SPICY SOY DRESSING

• 2 tsp soy sauce

• 1 tsp sriracha sauce

• 2 tsp lime juice

• 1/2 tsp sambal olek paste

• 1/2 tsp honey

• 1/4 tsp white sesame seeds

• 1/2 tbsp thinly sliced scallion greens

Method

• Mix all Group B ingredients to make the dressing and set it aside.

• In a large, slightly deep wok-pan or saucepan, heat 2 tablespoons of oil on medium-high heat. Once the oil has heated, spread it evenly across the entire surface of the pan and transfer the frozen dumplings to the pan, one by one. Add 1/4 cup of water to the pan, cover with a lid, and let the dumplings cook on medium heat for 3 - 4 minutes till the bottoms are browned. Flip them over, add 2 tablespoons of water, cover again, and cook for 2 - 3 minutes, till the dumplings and gyoza are nice and browned on all sides.

• While the dumplings are cooking, toss the shredded carrot, scallion whites, sliced shallot, and snow peas into a another pan, with the remaining 1/2 tablespoon of oil, and sauté till the peas are slightly browned and blistered.

• Plate the dumplings, add the sautéed veggies over them, and dunk in the sweet & spicy soy dressing for maximum yum.