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Pan-Seared Dumpling Salad

Photo: Con Poulos
Yield Makes 4 servings


  • 2 tablespoons canola oil
  • 12 frozen dumplings, pot stickers, or Japanese gyoza
  • 2 shallots, thinly sliced
  • 1 cup frozen shelled edamame
  • 2 tablespoons grated ginger
  • 2 bunches watercress, thick stems removed
  • Kosher salt
  • 1 tablespoon sesame oil
  • 3 tablespoons rice vinegar
  • 3 tablespoons low-sodium soy sauce

Nutrition Information

  • calories 453
  • caloriesfromfat 32 %
  • fat 16 g
  • satfat 3 g
  • cholesterol 0 mg
  • sodium 783 mg
  • carbohydrate 66 g
  • fiber 3 g
  • sugars 11 g
  • protein 16 g

How to Make It

  1. Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Add the dumplings and cook until browned, 2 to 3 minutes per side. Add 3 tablespoons water and cook, covered, until cooked through, 8 to 10 minutes.

    Meanwhile, heat the remaining canola oil in another large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the edamame, ginger, and 2 tablespoons water. Reduce heat to low and cook, covered, until the edamame are heated through, about 5 minutes. Remove from heat and add the watercress and 1/2 teaspoon salt and toss until just wilted.

    Divide among individual bowls and top with the dumplings.

    Whisk the sesame oil, rice vinegar, and soy sauce in a small bowl and drizzle over each salad.