Pan-Seared Dumpling Salad

pan-seareddumplingsalad
Photo by Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 453 calories
    • Calories 32 calories from fat
    • Fat 16 g
    • Sat Fat 3 g
    • Cholesterol 0 mg
    • Sodium 783 mg
    • Protein 16 g
    • Carbohydrate 66 g
    • Sugar 11 g
    • Fiber 3 g

Ingredients

  1. Check 2tablespoons canola oil
  2. Check 12 frozen dumplings, pot stickers, or Japanese gyoza
  3. Check 2 shallots, thinly sliced
  4. Check 1cup frozen shelled edamame
  5. Check 2tablespoons grated ginger
  6. Check 2 bunches watercress, thick stems removed
  7. Check kosher salt
  8. Check 1tablespoon sesame oil
  9. Check 3tablespoons rice vinegar
  10. Check 3tablespoons 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.