Wok-Flamed Dumplings and Veggie Sauté recipe

Servings: 4

These dumplings turn a satisfying golden brown, because they can sear on a flat surface at the bottom of this wok where the heat is most intense. Meanwhile veggies cook a nutritional crisp-tender, using less heat on the sloped sides. (We say dumplings not potstickers, because with this pan’s exceptional non-pot-sticking surface, it would otherwise be a conflict in terms!)



1½ tablespoons toasted sesame oil

1 pound vegetable (or pork) dumplings

2 tablespoons freshly grated ginger

2 green onions, cut on the diagonal into
½-inch slices

2 cloves garlic, finely chopped

1½ cups sliced button mushrooms

2 medium carrots, cut into ¼-inch rounds

1 cup uncooked (frozen) green peas

1 cup thinly sliced cabbage

½ cup soy sauce

1 tablespoon brown sugar

¼ cup chicken broth

[Click for larger image] 


In a medium bowl, gently toss 1 tablespoon of the oil with the dumplings to flavor them; Sprinkle with half the ginger. Place a wok with Teflon™ nonstick coating over a medium flame and carefully drop the dumplings into the pan. Turn gently until dumplings are golden brown; remove.  Add the remainder of the oil with the onions, sautéing 3 minutes; add the garlic for 1 minute. Toss in the mushrooms, carrots, peas, and cabbage. Sauté 4 minutes; then add the soy sauce, sugar, broth, and remaining ginger. Cook 1 minute; place the dumplings on top and serve. 

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