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Dumpling Stir-Fry Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/dumpling-stir-fry-recipe/