Dumpling Stir-Fry Recipe

Introduction

Dumpling stir-fry is a flavorful and satisfying dish that combines crispy pan-fried dumplings with vibrant, sautéed vegetables in a tangy, spicy sauce. It’s a quick and delicious meal perfect for busy weeknights or casual gatherings.

Ingredients

• 4 tbsp vegetable oil, divided
• 1 (16-oz.) package frozen dumplings (pork, chicken, or vegetable)
• 2 bell peppers, seeds and ribs removed, thinly sliced
• 1 carrot, peeled, cut into matchsticks
• 1/2 head of broccoli, chopped into small florets
• Kosher salt
• 2 garlic cloves, finely chopped
• 1 tbsp finely chopped peeled ginger
• 2 tbsp soy sauce
• 2 tbsp sriracha
• 1 tbsp honey
• 1 tbsp unseasoned rice vinegar
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced
• Toasted sesame seeds, for garnish

Instructions

1. Step 1: In a large nonstick skillet over medium heat, heat 1 tablespoon of vegetable oil. Add dumplings in a single layer, working in batches if needed, and cook, turning occasionally, until golden brown on all sides, about 2 to 3 minutes per side.
2. Step 2: Pour in water until dumplings are covered by about one-third. Cover the skillet and cook until dumplings are cooked through, 5 to 8 minutes. Transfer dumplings to a plate and wipe out the skillet.
3. Step 3: Heat 1 tablespoon of vegetable oil in the same skillet over medium-high heat. Add bell peppers and carrots, stirring frequently, until lightly charred and beginning to soften, about 2 to 3 minutes. Transfer to a medium bowl.
4. Step 4: Heat another tablespoon of vegetable oil over medium heat. Add broccoli and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until broccoli is starting to soften, about 4 to 5 minutes. Transfer to the bowl with the bell pepper and carrot mixture.
5. Step 5: Heat the remaining 1 tablespoon vegetable oil in the skillet over medium heat. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Reduce heat to medium-low. Stir in soy sauce, sriracha, honey, rice vinegar, and toasted sesame oil. Bring to a simmer and cook gently until the sauce slightly reduces, about 5 minutes.
6. Step 6: Return dumplings and vegetables to the skillet. Toss everything together to coat with the sauce.
7. Step 7: Remove from heat, top with thinly sliced scallions and toasted sesame seeds, then serve immediately.

Tips & Variations

• Use any mix of vegetables you like such as snap peas, mushrooms, or baby corn for variety.
• Adjust the amount of sriracha to control the heat level to your taste.
• For an extra crispy texture, pan-fry dumplings without steaming, or finish under the broiler for 1-2 minutes.
• Substitute honey with maple syrup or brown sugar for a different sweetness.

Storage

Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Adding a splash of water or soy sauce during reheating helps maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings can be used. Adjust cooking time accordingly, as fresh dumplings usually cook faster than frozen ones.

What type of dumplings work best for this recipe?

Any variety—pork, chicken, or vegetable—works well. Choose your favorite based on preference or dietary needs.

Dumpling Stir-Fry Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 101 reviews

This Dumpling Stir-Fry is a vibrant and flavorful dish featuring crispy pan-fried dumplings tossed with a colorful medley of bell peppers, carrots, and broccoli. Coated in a tangy and spicy sauce made from soy sauce, sriracha, honey, rice vinegar, and toasted sesame oil, the dish is finished with fresh scallions and toasted sesame seeds for a perfect balance of textures and tastes. Ideal for a quick and satisfying weeknight meal, this recipe combines stir-frying and pan-frying techniques to achieve a delightful fusion of crispy and tender elements.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Dumplings

• 4 tbsp. vegetable oil, divided
• 1 (16-oz.) pkg. frozen dumplings (pork, chicken, or vegetable)

Vegetables

• 2 bell peppers, seeds and ribs removed, thinly sliced
• 1 carrot, peeled, cut into matchsticks
• 1/2 head of broccoli, chopped into small florets
• Kosher salt, to taste

Sauce and Garnish

• 2 garlic cloves, finely chopped
• 1 tbsp. finely chopped peeled ginger
• 2 tbsp. soy sauce
• 2 tbsp. sriracha
• 1 tbsp. honey
• 1 tbsp. unseasoned rice vinegar
• 1 tsp. toasted sesame oil
• 2 scallions, thinly sliced
• Toasted sesame seeds, for garnish

Instructions

1. Pan-fry Dumplings: In a large nonstick skillet over medium heat, heat 1 tablespoon of vegetable oil. Add dumplings in a single layer, working in batches if necessary, and cook, turning occasionally, until golden brown on all sides, about 2 to 3 minutes per side.
2. Steam Dumplings: Pour in water to cover the dumplings by about one-third of their height. Cover the skillet and cook until the dumplings are cooked through and the water has mostly evaporated, about 5 to 8 minutes. Transfer dumplings to a plate and wipe out the skillet.
3. Cook Bell Peppers and Carrots: Over medium-high heat, heat 1 tablespoon of vegetable oil in the same skillet. Add the sliced bell peppers and carrot matchsticks. Stir frequently and cook until they are lightly charred and beginning to soften, approximately 2 to 3 minutes. Transfer the cooked vegetables to a medium bowl.
4. Sauté Broccoli: Over medium heat, heat another tablespoon of vegetable oil in the skillet. Add broccoli florets and season with 1/2 teaspoon kosher salt. Stir occasionally and cook until broccoli is tender but still crisp, about 4 to 5 minutes. Transfer broccoli to the bowl with the bell pepper and carrot mixture.
5. Make Sauce and Combine: Using remaining 1 tablespoon of vegetable oil, heat the skillet over medium heat. Add finely chopped garlic and ginger and cook, stirring, until fragrant, about 1 minute. Reduce heat to medium-low and stir in soy sauce, sriracha, honey, rice vinegar, and toasted sesame oil. Bring the sauce to a gentle simmer and cook, stirring gently, until slightly thickened, about 5 minutes. Return dumplings and vegetables to the skillet and toss to combine evenly with the sauce.
6. Garnish and Serve: Remove from heat, sprinkle with thinly sliced scallions and toasted sesame seeds. Serve warm for a delicious and colorful meal.

Notes

• You can use any type of dumplings: pork, chicken, or vegetable, depending on your preference.
• Adjust the amount of sriracha to control the spiciness of the dish.
• For a gluten-free option, use gluten-free soy sauce and dumplings.
• Make sure to not overcrowd the skillet when pan-frying dumplings to ensure they get crispy.
• The combination of pan-frying and steaming dumplings ensures a crispy bottom with tender, fully cooked insides.

Keywords: dumpling stir-fry, fried dumplings, pan-fried dumplings, vegetable stir-fry, Asian dumpling recipe, quick stir-fry dinner