Dumpling Stir Fry

I recently saw this recipe for potsticker stir-fry on The Kitchn and was seriously intrigued.  With the advent of pre-chopped veggies in the refrigerated produce section of many grocery stores, stir fry has become an easy weeknight meal.  All you have to do is saute some meat and add the veggies to the skillet with some sauce.  But this recipe makes it even easier.  By using frozen dumplings, you have basically zero work to do.  The entire meal is complete in 10 minutes.

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I used Thai Shrimp dumplings from Trader Joe’s for this.  Usually I go with their pork gyoza but decided to mix it up and was really happy with the decision.  These dumplings have tons of flavor!  The instructions call for them to brown in the pan for about 4 minutes before adding water, covering, and steaming for another 4 minutes.  When I got to the “add water” stage, I also added the chopped veggies so the could cook while the dumplings finished up.

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The veggie mix I bought was very celery-heavy.  When I bought it, I had thought a lot of that celery was cabbage.  It was still good, but I’ll probably use a different pre-chopped veggie mix next time.

Once everything is cooked up, push the veggies and dumplings to the side of the pan, leaving room to crack an egg and scramble it.  I like adding the egg because it makes it feel more like you’re having this with fried rice…only without the rice.  There’s no need for the rice with this stir fry since you have the carby noodles on the dumplings.  Add soy sauce to the pan, stir it all together, and you’re done!

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