Pan-fried dumplings with rice and stir-fried greens
Frozen gyoza fried crisp underneath and steamed tender in the same pan, with jasmine rice, stir-fried pak choi and carrot and a soy and rice vinegar dipping sauce. Chicken, pork or vegetable filling all work, and noodles can stand in for the rice.
- 40 minTime
- 33 minHands-on
- 4Portions
- ≈ 45 krper portion
- 730kcal per portion
Ingredients for 4 portions
- 2 tbspVinegar, rice vinegar
- 5 tbspSoy sauce
- 1 tspSesame oil
- 3 mlChili flakes (optional)
- 2Spring onions
- 700 gFrozen gyoza
- 2 tbspRapeseed oil, for the dumplings
- 1 tbspSesame seeds
On the side
- 3 dlRice, jasmine rice
- ≈ 4 ½ dlWater
- 3Pak choi
- 2Carrots
- 1 cloveGarlic
- 1 tbspRapeseed oil, for the vegetables
Method
- Rinse the rice and put it in a saucepan with the water. Cover and bring to the boil.
- Simmer the rice over a low heat with the lid on for 10 minutes. Take the pan off the heat and leave the rice to rest, covered, for 5 minutes.
- Make a dipping sauce by stirring 4 tablespoons of the soy sauce with the rice vinegar, sesame oil and the chilli flakes, if using.
- Quarter the pak choi lengthways and cut the carrots into thin sticks. Slice the garlic and spring onions.
- Heat half the oil for the dumplings in a large non-stick frying pan with a lid over a medium-high heat. Add half the dumplings, flat side down, and fry for 2–3 minutes until golden underneath.
- Pour in 50 ml of water, put the lid on straight away and steam for 5–6 minutes, until the water has cooked off. Take off the lid and fry for 1 more minute so the bottoms crisp up.
- Heat the oil for the vegetables in a wok. Stir-fry the carrots and garlic for 2 minutes, add the pak choi and stir-fry for 2 minutes more. Season with the rest of the soy sauce.
- Fry and steam the rest of the dumplings the same way in the remaining oil.
- Serve the dumplings crisp side up with the rice and vegetables. Scatter over the spring onions and sesame seeds and put the dipping sauce alongside.
The cost is estimated from Swedish grocery prices.
