Description
Crispy, golden Pan-Fried Dumplings, tender bok choy, and a drizzle of sesame—this is lazy cooking at its best!
Just pan-fry frozen dumplings straight from the freezer (no thawing required!), steam with bok choy, and serve it all with a punchy dipping sauce. One pan, zero fuss, and so much faster than ordering takeout for dinner!
Ingredients
Scale
- 1-2 tablespoons neutral oil of choice
- one 8-ounce bag frozen dumplings of choice (about 8 large dumplings; see Recipe Notes)
- 4 mini baby bok choy or 2 baby bok choy, halved lengthwise (see Recipe Notes)
- 1 teaspoon toasted sesame oil
- pinch kosher salt
- optional: pinch MSG
- water, for steaming
Instructions
- Pan-fry the dumplings according to dumpling package directions. Using my go-to brand, I heat the oil in a medium nonstick skillet with a tight-fitting lid over medium-high heat, then add the frozen dumplings, flat side down, and sear for 2-3 minutes until the bottoms are golden brown.
- Prep the bok choy: Meanwhile, rinse the bok choy as needed to remove any dirt between the leaves. Pat dry well. Place in a bowl and toss with sesame oil, salt, and MSG (if desired).
- Steam the dumplings and bok choy: Once the dumplings are golden brown, arrange the bok choy around the dumplings. Steam according to package directions. Using my go-to brand, I reduce heat to low, add a scant ½ cup water, cover, and steam 8 minutes or until the dumplings are heated through and the bok choy is tender.
- Serve: Transfer everything to a shallow bowl or plate. Finish with sliced green onions, toasted sesame seeds, and a generous drizzle of Mom’s 2-Minute Dumpling Sauce. Enjoy!
Notes
- Best dumplings for this recipe: This recipe works great with any frozen dumplings that have pan-frying directions. My go-to brand is Saturday Dumpling Co, founded right here in Minneapolis by my friends Peter and Linda using Peter’s family recipes. You can find their dumplings at grocery stores across the metro or at their new restaurant in Northeast Minneapolis.
- This recipe is easily scalable! I usually make one bag for a hearty lazy-girl dinner, but if I’m cooking for me and Chris, I’ll make two bags. Adjust based on your needs! Just be sure not to overcrowd the pan—if you’re making a larger batch, work in batches to keep the dumplings crispy.
- Mini baby bok choy (Shanghai Jr.): This variety is smaller and more tender than regular baby bok choy, making it perfect for quick cooking. You’ll often find it labeled Shanghai Jr. bok choy at Asian grocery stores. If using regular baby bok choy, simply halve or quarter it lengthwise for even cooking.