Making Dumplings with Pak Choi takes 10 minutes from the moment you enter your front door to the moment you sit down at the table to eat – it’s easy, healthy and quick. That’s also why I call it the recipe for power couples – those amazing couples where both people are working hard, being awesome at what they do, and rushing home late without much oomph (definition)Â to cook (oops).
To your rescue comes this Dumplings with Pak choi recipe, introduced to me by a power couple themselves, Madi & Mathias. In 10 minutes of whizzing about in the kitchen, you will have a satisfying meal loaded with vibrant, green vegetables and fresh aromatics such as garlic and ginger.
The recipe is simple, quick and nutritious. Additionally, it contains far less salt & far more nutrients than any take-out you could imagine.
Buy dumplings any time you come across an Asian (or any better) supermarket, then store in the freezer and enjoy when needed.
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
for large dinner
|
- 1 large pak choi washed and roughly chopped, keep white stalks separate from green leaves
- 1 large red bell pepper washed and roughly chopped
- 300 grams vegetable or kimchi dumplings buy in any Asian supermarket in freezer section (in The Netherlands in any "Toko")
- 3 cm fresh ginger, peeled and grated
- 1 half red chili pepper finely chopped
- 2 tbsp soy sauce
- 1 clove garlic peeled and minced
- 1 tbsp sesame oil
Ingredients
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|
- Bring a large pan of water to a boil. When boiling, add the dumplings and cook until the water has returned to a boil + 1 minute. Drain of water.
- Heat up sesame oil in a large frying pan (wok pan). When hot, add white stalks of pak choi, red bell pepper, ginger, chili & garlic, in that order. Stir like a franatic Chinese chef for 4-5 minutes, then add pak choi leaves and soy sauce. Stir just until the pak choi leaves have wilted (this will take less than a minute). Take off heat.
- Combine, serve and enjoy.
Frozen dumplings need longer cooking time than slightly defrosted ones. I take the dumplings out of the freezer the minute I get home, then in about 10 minutes when I'm ready to start cooking, they are slightly defrosted, just perfect for this recipe.
Alternatively, you can steam dumplings in a bamboo steamer. Place the steamer above a pan with boiling water, a washed lettuce leaf on the bottom, and then place slightly defrosted dumplings in the steamer. Cover and steam for about 10-15 minutes (until they are soft + hot through and through). The lettuce in this scenario serves to prevent the pastry from sticking to your bamboo steamer and never getting off.
