Description
This Dumpling Stir-Fry recipe is a vibrant and flavorful dish combining crispy pan-fried dumplings with a medley of fresh vegetables in a savory, slightly spicy sauce. It’s quick to prepare and perfect for a satisfying weeknight meal that balances textures and bold flavors.
Ingredients
Scale
Dumplings
- 4 tbsp. vegetable oil, divided
- 1 (16-oz.) pkg. frozen dumplings (pork, chicken, or vegetable)
Vegetables
- 2 bell peppers, seeds and ribs removed, thinly sliced
- 1 carrot, peeled, cut into matchsticks
- 1/2 head of broccoli, chopped into small florets
Sauce and Seasoning
- Kosher salt
- 2 garlic cloves, finely chopped
- 1 tbsp. finely chopped peeled ginger
- 2 tbsp. soy sauce
- 2 tbsp. sriracha
- 1 tbsp. honey
- 1 tbsp. unseasoned rice vinegar
- 1 tsp. toasted sesame oil
Garnish
- 2 scallions, thinly sliced
- Toasted sesame seeds, for garnish
Instructions
- Pan-Fry Dumplings: In a large nonstick skillet over medium heat, heat 1 tablespoon of vegetable oil. Add dumplings in a single layer, working in batches if necessary. Cook, turning occasionally, until each side is golden brown, about 2 to 3 minutes per side.
- Steam Dumplings: Pour water into the skillet until it covers about one-third of the dumplings. Cover the skillet and allow the dumplings to steam and cook through for 5 to 8 minutes. Once cooked, transfer the dumplings to a plate and wipe out the skillet.
- Cook Bell Peppers and Carrots: Return the skillet to medium-high heat and add 1 tablespoon of vegetable oil. Sauté the sliced bell peppers and carrot matchsticks, stirring frequently, until they are lightly charred and starting to soften, about 2 to 3 minutes. Transfer to a medium bowl.
- Cook Broccoli: Heat another tablespoon of vegetable oil in the skillet over medium heat. Add the chopped broccoli florets and season with 1/2 teaspoon kosher salt. Cook while stirring occasionally until the broccoli begins to soften, approximately 4 to 5 minutes. Combine with the bell pepper and carrot mixture in the bowl.
- Prepare Sauce and Combine: In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the chopped garlic and ginger, cooking and stirring until fragrant, about 1 minute. Reduce heat to medium-low. Stir in the soy sauce, sriracha, honey, rice vinegar, and toasted sesame oil. Bring the mixture to a simmer and cook gently until the sauce slightly reduces, about 5 minutes. Return the cooked dumplings and vegetables to the skillet and toss everything together to coat evenly.
- Garnish and Serve: Remove from heat and top the stir-fry with thinly sliced scallions and toasted sesame seeds before serving. Enjoy the dish hot for the best flavor and texture.
Notes
- You can choose any type of frozen dumplings: pork, chicken, or vegetable according to preference.
- Use a nonstick skillet to prevent dumplings from sticking and to facilitate even browning.
- Adjust sriracha quantity to control the dish’s spiciness to your taste.
- For a vegetarian version, select vegetable dumplings and verify the sauce ingredients align with dietary requirements.
- Make sure to wipe out the skillet between cooking steps to avoid burning leftover bits and to maintain the freshness of vegetable flavors.
- Leftover stir-fry can be refrigerated and gently reheated on the stovetop or microwave within 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: dumpling stir fry, pan fried dumplings, vegetable stir fry, Asian dumplings, quick dinner recipe, easy stir fry
