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.
Ingredients
- 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
Preparation
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove the wok from heat and allow to let rest for a few minutes before serving.
