Kohlrabi and Dumpling Stir-Fry

Kohlrabi and Dumpling Stir-Fry

This recipe is for dumpling lovers who want a full meal without the time investment.  Stir-frying the dumplings along with your veggies streamlines both cooking and cleanup.  We use kohlrabi here, but any toothsome veggie would work just as well. 


  • 2-4 kohlrabi (depending on the size)
  • 2 tbsp peanut or sesame oil, plus more as needed
  • 2 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 2 tsp brown sugar
  • ½ cup water, divided
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and finely chopped
  • 1 package of frozen ready-to-cook dumplings 


  1. Remove the leaves and stems from the kohlrabi bulbs. Slice the kohlrabi bulbs in half (or quarters, if very large), then into half-moon slices.  Roughly chop the leaves and stems, keeping each separate. 
  2. Heat the oil in a wok over high heat.  Add the kohlrabi bulb and stem slices and stir-fry for about 5 minutes.  Add the kohlrabi leaves and ¼ cup of water.  Cover the wok with a lid and steam until tender, about 5 minutes more. 
  3. As the kohlrabi cooks, whisk together the soy sauce, hoisin sauce, brown sugar, and remaining ¼ cup of water in a small bowl.  Set aside.
  4. Wipe the wok clean and add a touch more oil.  Add the frozen dumplings to to wok, stirring frequently, but gently, so that the dumplings do not stick to the bottom or break.  Cook for 3-4 minutes until the sides of the dumplings begin to brown.  Add ¼ cup of water and cook, continuing to rotate the dumplings, until the water cooks off and the dumplings begin to crisp.
  5. Toss in the garlic and ginger.  Season with a little salt and cook for about 2 minutes.  Add the kohlrabi and the reserved sauce into the pan. Cook for another 2 minutes or so.  The sauce should be reduced to the point of coating everything. 
  6. Remove the wok from heat and allow to let rest for a few minutes before serving.  
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