Hands-On Time
25 Mins
Total Time
25 Mins
Yield
Serves 4
Con Poulos

How to Make It

Step 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.

Step 2

Add 3 tablespoons water and cook, covered, until cooked through, 8 to 10 minutes.

Step 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.

Step 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.

Step 5

Remove from heat and add the watercress and ½ teaspoon salt and toss until just wilted. Divide among bowls. Top with the dumplings.

Step 6

Whisk the sesame oil, rice vinegar, and soy sauce in a small bowl and drizzle over each salad.

Ratings & Reviews

/5
Reviews
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