Jiaozi (pot-stickers)are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major dishes eaten during the Chinese New Year and year-round in the northern provinces.
Add them to this stir fry and you have a wonderful home made meal for your family. Instead carry-out, this a definite must try in your kitchen this weekend. Serve with a tasty side salad with a fresh ginger salad dressing.
Ingredients:
- 2 tbsp. canola oil
- 16 frozen vegetable pot-stickers
- 2 tbsp. low-sodium soy sauce
- 1 tsp. honey
- 2 scallions, thinly sliced
- 1 red chili, thinly sliced
- 1 clove garlic, very finely chopped
- 1 tbsp. finely grated fresh ginger
- 12 oz. sugar snap peas
- 1 large carrot (about 6 oz.), cut into matchsticks
- 1 yellow pepper, cut into 1/2″ slices
- Lime wedges, for serving
Instructions:
1. Heat 1 tablespoon oil in a large skillet over medium heat. Add the pot-stickers and cook until lightly browned on all sides, 4 to 6 minutes. Add 2 tablespoons water to the skillet, cover and cook until the water has evaporated and the pot-stickers are cooked through, 1 to 2 minutes; transfer to a plate. In a bowl, whisk together the soy sauce and honey.
2. Heat the remaining tablespoon oil and add the scallions, chili, garlic, and ginger and cook, stirring, for 1 minute. Add the snap peas, carrot, and pepper and toss to combine. Cover and cook, shaking the pan occasionally, for 2 minutes. Uncover and continue cooking, shaking the pan occasionally, until the vegetables are tender.
3. Add the soy sauce mixture and toss to combine. Return the pot-stickers to the pan and toss with the vegetables. Serve with lime wedges, if desired.
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