Pot sticker dumplings with Chinese broccoli
Servings: 4
If you’re a broccolini fan, then it’s worth giving Chinese broccoli (kai lan, gai lan) a whirl. It’s surprisingly sweet, with a crunchy stem that can be eaten all the way through, and the occasional burst of pretty flowers that are also very edible. Here you’re taking advantage of how quickly it cooks and the freshness it brings to make a one-pot dinner, steaming the stems and dumplings together, then adding the leaves so they don’t overcook. No need to tear the leaves off the stems ala kale or silverbeet – just slice at the point where the stem starts to thin and sprout leaves for your first 3cm chunk. We’ve always got frozen dumplings in the freezer for those nights when foodtigue sets in – Chef Wong’s is my choice if you’re based in Victoria, but any packet where the ingredients list is pretty contained, with familiar ingredients you’d put in yourself. Depending on the dumplings, 4-6 per person is about what you should aim for.
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Ingredients
- 1 packet frozen ready-made dumplings of your choice
- 1 tbsp neutral oil I like grapeseed or rice bran
- 1 head of chinese broccoli washed and chopped into 3cm pieces
Sauce
- 2 tbsp soy sauce
- 1 tsp chilli crisp
- ¼ tsp sesame oil
Instructions
- Heat the oil on a wide, heavy-bottomed, high-sided saucepan (with a lid) on medium heat. Once the oil’s shimmering, add in the dumplings (no need to thaw), and if they have a bottom to them, have that flat to the pan. Fry until they get a golden bottom.
- Once the bottoms are golden, add in the chinese broccoli stems and ½ cup of water into the pan (being mindful of oil splatters) and whack a lid on. Let the dumplings and chinese broccoli stems steam for 8 minutes or until all the liquid is nearly absorbed and the dumpling wrappers become translucent. Add in the leaves for another minute or so until they change colour.
- While cooking, mix your sauce ingredients together.
- Once everything is cooked, serve immediately with the sauce. If you have black vinegar in your pantry, it’s always a welcome addition.
