Easy 30-Minute Dumpling Stir-Fry | Quick Weeknight Dinner
Dumpling Stir-Fry
Dumpling Stir-Fry
Ingredients
- 4 tablespoons vegetable oil, split
- One 16-ounce package of frozen dumplings (vegetable, chicken, or pork)
- 2 bell peppers, sliced thin and deseeded
- 1 carrot, peeled and julienned
- Half a head of broccoli, cut into small pieces
- Salt (kosher)
- 2 cloves of garlic, minced
- 1 tablespoon peeled ginger, finely minced
- 2 tablespoons of soy sauce
- 2 tablespoons Sriracha
- 1 tablespoon honey
- 1 tablespoon rice vinegar (unseasoned)
- 1 teaspoon toasted sesame oil
- 2 sliced scallions
- Sesame seeds, toasted, for topping
Instructions
Step 1
Place your large nonstick skillet over medium heat and pour in one tablespoon of vegetable oil. Once the oil is shimmering, carefully add your dumplings in a single layer. If you have a lot of dumplings, we recommend working in batches so you don't crowd the pan. This ensures every piece gets that lovely, crispy texture we're after. Cook them for about 2 to 3 minutes on each side, turning them occasionally. You'll know they're ready when you see a beautiful golden brown crust on the outside.
Step 2
Carefully pour water into the pan until it fills about one-third of the way up the sides of your dumplings. Pop the lid on tight and let them steam over medium heat for about 5 to 8 minutes. You'll know they're ready when the wrappers look translucent and the fillings feel firm to the touch. Once they're cooked through, move the dumplings to a plate and give your skillet a quick wipe with a paper towel to get it fresh for the next step.
Step 3
Keep that same skillet on your burner and turn the heat up to medium-high. Add a tablespoon of vegetable oil and let it shimmer for a few seconds before tossing in your sliced bell peppers and carrots. Stir the veggies frequently for about 2 to 3 minutes. You're looking for those beautiful, dark charred edges and for the vegetables to just start softening. Once they have that lovely toasted look, scoop them out and set them aside in a medium bowl. We'll save them for later so they stay nice and crisp!
Step 4
Keep that same skillet on the stove over medium heat and swirl in another tablespoon of vegetable oil. Once the oil is shimmering, toss in your broccoli florets and sprinkle them with a half teaspoon of salt. Stir the broccoli every few minutes for about 4 to 5 minutes. You're looking for the stems to soften slightly and the edges to turn a vibrant, bright green. Once they've reached that tender-crisp stage, scoop the broccoli out of the pan. Go ahead and add them to the bowl where you have your bell pepper mixture waiting.
Step 5
Before you turn the heat back on, whisk your soy sauce, sriracha, honey, vinegar, and sesame oil together in a small bowl so they're ready to go. Heat that last tablespoon of vegetable oil in your skillet over medium heat, then stir in the garlic and ginger for about a minute until your kitchen smells amazing. Turn the heat down to medium-low and pour in your sauce mixture. Let it simmer gently for about 5 minutes, stirring occasionally, until the liquid thickens slightly and looks glossy. Now, slide your cooked dumplings and vegetables back into the pan. Give everything a good toss until every piece is coated in that sticky, savory glaze.
Step 6
Now for the finishing touches! Thinly slice your scallions on a diagonal and grab a pinch of toasted sesame seeds. Scatter both over your hot dumplings while they're still sizzling in the pan. The residual heat will soften the greens just enough to release their aroma.
Nutrition Information
My Tip
Make sure you don't crowd the skillet when browning your frozen dumplings. Giving them plenty of space ensures you get that gorgeous, golden-brown crust on every side before you add the water to steam them.
Leftovers
Keep your leftovers in a sealed glass container for up to three days. To get those dumplings crispy again, we recommend a quick toss in a hot skillet or air fryer rather than the microwave.
Make It Your Own
Try swapping the broccoli for snap peas or baby corn to give the stir-fry a different crunch. If you want a spicy kick, stir in a teaspoon of sambal oelek or sriracha along with the ginger and garlic.
