DUMPLING STIR FRY
Dumpling stir fry is such an easy way to turn dumplings into a full meal, providing a decent hit of veggies too. Go vegetarian or opt for another flavour of dumplings if you like.
This is another quick meal that you can throw together without turning the oven on. It’s great for when you don’t have many fresh ingredients on hand – just keep some dumplings in the freezer, noodles in the pantry and replace the fresh veggies with frozen, and you’ve got a quick, easy and nutritious dinner ready to go!
DUMPLING STIR FRY
Dumpling stir fry is such an easy way to turn dumplings into a full meal, providing a decent hit of veggies too. Go vegetarian or opt for another flavour of dumplings if you like.
Ingredients
SAUCE
- 2 cloves garlic
- 1/4 cup soy sauce (60ml)
- 1/4 cup water (60ml)
- 3 Tbsp hoisin sauce
- 1 1/2 Tbsp apple cider vinegar
- 1 Tbsp honey
- 1 Tbsp sesame oil
- 1 tsp cornflour dissolved in 1 tsp water
STIR FRY
- 1 broccoli
- 250 g portobello mushrooms (8.8oz)
- 1 brown onion
- 400 g can cut baby corn (14oz)
- 1 1/2 Tbsp peanut oil, divided
- 600 g vegetable dumplings (1lb 5oz)
- 200 g pre-cooked hokkien noodles (7oz)
- 1 Tbsp sesame seeds
Instructions
MAKE SAUCE
Crush garlic. Whisk together with the other sauce ingredients. Season generously with black pepper.
PREPARE STIR FRY INGREDIENTS
Cut broccoli into florets. Slice mushrooms and cut onion into half rings. Drain the canned corn.
COOK STIR FRY
Place 1 Tbsp peanut oil in a large frying pan together with the dumplings. Add water to one third of the height of the dumplings. Cover with a lid, turn heat to high and cook for 5 minutes, until water has evaporated. Uncover, reduce heat to low and cook for 3-5 more minutes, until dumplings are golden underneath.
While dumplings are cooking, add remaining ½ Tbsp peanut oil to a large wok on high heat. Add broccoli, mushrooms, onion and corn. Stir fry for 5 minutes, until mushrooms are soft and broccoli is tender. Add sauce and simmer rapidly for 2 minutes. Stir in noodles and dumplings and cook for a further 2 minutes.
SERVE
Divide dumpling stir fry between individual serving bowls. Top with a sprinkle of sesame seeds.
Recipe Notes
WINE MATCH: A Sauvignon Blanc or a Pinot Noir.
GLUTEN-FREE OPTION: Make sure you use gluten-free soy sauce. If you can’t find gluten-free hoisin sauce, replace with gluten-free oyster sauce - the flavour works just as well in this stir fry (though the meal won’t be completely vegetarian in this case). Ensure cornflour is gluten-free. Use gluten-free dumplings or swap for diced tofu, chicken or beef (cook in the wok before you add the vegetables). Either rice or rice noodles can be used in place of the hokkien noodles (you may want to increase the quantity if you are swapping the dumplings for tofu or meat).
MAKE IT MEATY: Use meat-based dumplings rather than vegetarian dumplings.
INGREDIENT SWAPS: Add any vegetables you have on hand that need using up. Capsicum and carrot are both great additions. Hokkien noodles can be replaced with a 250g / 8.8oz microwave pouch of brown rice, if you prefer.
STORING AND REHEATING: This meal is definitely best fresh. Store any leftovers in airtight containers and reheat in the microwave.
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2 Comments
This was so so delicious and incredibly easy to throw together after a busy day.
We added extra veges that needed to be used up and skipped the noodles, the meal was still fantastic
So pleased to hear that! Thanks so much for letting me know Grace 🙂