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Pan-Seared Dumpling Salad

Pan-Seared Dumpling Salad
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By February, 2008

Nutritional Information

  • Per Serving
  • Calories 453Calories From Fat 32%
  • Fat 16g
  • Sat Fat 3g
  • Cholesterol 0mg
  • Sodium 783mg
  • Carbohydrate 66g
  • Fiber 3g
  • Sugar 11g
  • Protein 16g
What does this mean? See Nutrition 101 .

Quick Tip

Potato Pierogi with Sauteed Cabbage and Apples
Stockpile dumplings, available in flavors like chicken, pork, and vegetarian, in the freezer for a last-minute dinner.

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