15-Minute Dumplings With Sautéed Vegetables
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.