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Chicken Dumpling Stir Fry

Lazarus Lynch

A little stir frying turns an appetizer into the main course.



  • 1 13-ounce package frozen chicken dumplings
  • 3 tablespoons vegetable oil
  • 2 cups snow peas
  • 1 cup baby bok choy, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • 1 fresh red chili, thinly sliced
  • 1 cup orange juice concentrate
  • 2 tablespoons low-sodium soy sauce
  • Splash of mirin (sweet rice wine)
  • 1 lime wedge for garnish
  • Scallions, sliced for garnish
  • Sesame seeds for garnish

Let's get Cooking...

  1. In a large nonstick skillet over medium-high heat, assemble the dumplings in a single layer. Add 1/4 cup water, cover, and cook until dumplings are tender, about 2 to 3 minutes. Remove the lid and cook for 1 more minute, allowing the water to evaporate completely. Add 1 tablespoon oil to the pan and cook until browned, about 2 to 3 minutes per side. Transfer dumplings to a large bowl.
  2. Heat 1 tablespoon vegetable oil in the skillet. Cook the snow peas, bok choy, and bell pepper until tender and lightly browned, about 5 to 8 minutes, stirring often. Transfer to the dumpling bowl.
  3. Heat the remaining oil in the skillet. Cook the ginger and garlic until fragrant, about 2 minutes, stirring often. Add the chili and cook for an additional 1 minute. Add the dumplings and vegetables back to the pan and stir to combine. Add the orange juice concentrate, soy sauce, and mirin; bring to a boil and reduce to a simmer for 3 minutes. Cook until the sauce begins to thicken. Remove from heat and garnish with scallions, lime wedge and sesame seeds. Cook with soul. Eat with pleasure!