Potstickers with Baby Bok Choy
- 1 pound frozen vegetable potstickers (Asian dumplings)
- 1 cup vegetable or chicken stock
- 4 cups baby bok choy, cut in half (or substitute pea shoots, broccoli or asparagus)
- 1 cup frozen peas, defrosted
- 2-3 tablespoons grape seed or vegetable oil
- 2 teaspoons toasted sesame oil
- 4 tablespoons hoisin or soy sauce
- 1/4 cup chopped herbs, like cilantro, mint or chives
- Sriracha hot sauce (optional)
Adapted from thefamilydinnerbook.com
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 or soy sauce.
Sprinkle with the chopped herbs and serve with a side of extra hoisin or soy sauce and Sriracha hot sauce.