Pan-Seared Dumpling Salad

Pan-Seared Dumpling Salad
Con Poulos
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

2
tablespoons
canola oil
12
frozen dumplings, pot stickers, or Japanese gyoza
2
shallots, thinly sliced
1
cup
frozen shelled edamame
2
tablespoons
grated ginger
2
bunches watercress, thick stems removed
kosher salt
1
tablespoon
sesame oil
3
tablespoons
rice vinegar
3
tablespoons
low-sodium soy sauce

Directions

  1. Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Add the dumplings and cook until browned, 2 to 3 minutes per side.
  2. Add 3 tablespoons water and cook, covered, until cooked through, 8 to 10 minutes.
  3. Meanwhile, heat the remaining canola oil in another skillet over medium heat. Add the shallots. Cook, stirring occasionally, until soft, 5 to 7 minutes.
  4. Stir in the edamame, ginger, and 2 tablespoons water. Reduce heat to low and cook, covered, until the edamame are heated through, about 5 minutes.
  5. Remove from heat and add the watercress and ½ teaspoon salt and toss until just wilted. Divide among bowls. Top with the dumplings.
  6. Whisk the sesame oil, rice vinegar, and soy sauce in a small bowl and drizzle over each salad.
Susie Theodorou
January 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 32 %
  • Fat 16 g
  • Sat Fat 3 g
  • Cholesterol 0 mg
  • Sodium 783 mg
  • Carbohydrate 66 g
  • Fiber 3 g
  • Sugar 11 g
  • Protein 16 g
What does this mean? See Nutrition 101.

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