Pan-Seared Dumpling Salad

Pan-Seared Dumpling Salad
Photo by Con Poulos


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

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...

View full recipe at My Recipes


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