Here is a super fast ‘make everyone happy’ meal you can make in minutes using frozen dumplings and any green you like, even Bok choi or cabbage would work well. Now is a great time to use that jar of chili crisp or chili oil you have in your refrigerator door!
This is a NYT recipe I barely adapted, to make it you’ll need;
- 2 tablespoons avocado or other neutral oil
- 1 pound frozen, unthawed dumplings, any flavor
- 1-3 garlic cloves, finely chopped
- 1 (1-inch) piece ginger, finely chopped I used more and advise you to do the same!
- 1 bunch kale, collards, spinach, cabbage or chard, thick stems cut off, coarsely chop the vegetables You can easily use more!
- 1 tablespoon low-sodium soy sauce, plus more for serving
- 1 tablespoon unseasoned rice vinegar, plus more for serving
- Optional- toasted sesame seeds, cilantro, basil, sliced scallions or chile crisp, or a combination as topping.
Heat the oil in a large skillet over medium-high. Add the dumplings flat sides down and cook until golden brown underneath, 1 to 3 minutes.
Transfer the partially cooked dumplings to a plate.
Put the garlic and ginger and kale to the skillet and top with the partially cooked dumplings you just took out of the skillet. Add ¼ cup water into the skillet, and quickly cover the skillet with a lid or baking sheet to hold the steam in the skillet. This will steam the dumplings. Steam them until the dumplings are tender and cooked through, 3 to 5 minutes. Mine took all 5 minutes. In the photo below you can see the dumplings are brown on the bottom but raw as is the kale, this is before covering and steaming.
When the dumplings are tender drizzle with the soy sauce and rice vinegar, then serve with more of both at the table and any other toppings you like. I used scallions and chili crisp, have fun with the toppings! Sesame seeds and chile crisp, for me next time!
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