Ingredients:
- 1 pound frozen vegetable potstickers (Asian dumplings)
- 1 cup vegetable or chicken stock
- 4 cups chopped bok choy (pea shoots, broccoli or asparagus would also be great)
- 1 cup frozen peas, defrosted
- 2-3 tablespoons grape seed or vegetable oil
- 2 teaspoons toasted sesame oil
- 4 tablespoons hoisin sauce
- ¼ cup chopped herbs, like cilantro, mint or chives
- Asian hot sauce
Directions:
- Heat a large skillet on high, then drizzle with 2 tablespoons of oil. Slide in the dumplings, using tongs to make sure they are not stuck together and arrange them so their pleats are up and “bottoms” are down. Let them sizzle, shaking the pan now and then, until the bottoms start to brown.
- Carefully, but quickly, pour in the stock and cover the skillet with a lid. Simmer for 2 minutes then lay the vegetables on top of the dumplings, continue simmering under the lid for 2 more minutes, then uncover and cook until all the stock has evaporated, this will only take a few minutes more.
- Once the stock has evaporated, the oil left in the pan should start to sizzle again. If the pan is too dry add another drizzle of oil. For the dumplings to regain their crunchy bottoms you don’t want to move them around, but let them sizzle for another minute or two. When they have browned, loosen them with a spatula and gently toss everything with sesame oil, and a drizzle of hoisin sauce. Sprinkle with the chopped herbs and serve with a side of extra hoisin sauce and a little hot sauce too, if you are a spicy kind of family.
