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Pan-Seared Dumpling Salad

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



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.