Stir-Fried Salt and Pepper Dumplings

Time

• Preparation: 10 min
• Cooking: 15 min

Ingredients

4 servings

Salt and pepper seasoning:

• 2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp ground white pepper
• 1/2 tsp five-spice powder
• 1/4 tsp ground ginger

Dumplings:

• 4 scallions
• 2 Tbsp canola or grapeseed oil
• 1 pound frozen potsticker dumplings (not thawed)
• 10 ounces green beans, trimmed and cut into 1-inch pieces
• 1 (1-inch) piece fresh ginger, peeled and finely chopped
• 1/2 to 1 Fresno or Thai chile, roughly chopped

Directions

1. Prepare the salt and pepper seasoning: Combine the salt, sugar, white pepper, five-spice powder and ground ginger in a small bowl and stir to combine. Set aside.

2. Prepare the dumplings: Separate the white and green parts of the scallions. Cut the white parts of the scallions into 1-inch pieces. Thinly slice the green parts.

3. Heat a wok or large (12-inch) nonstick skillet over medium-high. When hot, add the oil and the potstickers, and gently stir-fry for 1 minute, shaking the pan and tossing them gently, just to soften them slightly.

4. Add the green beans, white parts of the scallions and the ginger; season with salt and toss to combine. Add 3 tablespoons of water, cover (a sheet pan works here) and cook for 2 to 3 minutes. (If your dumplings contain meat, cook for an extra 1 to 2 minutes, or according to packet instructions, adding a tablespoon or two more water if the skillet is dry.)

5. Uncover and, using a flat spatula, gently lift the dumplings off the surface of the pan to loosen them from the pan. Add the green parts of the scallions, the chile and 2 teaspoons of the salt and pepper seasoning and shake the pan, tossing gently to coat.

6. Carefully transfer the dumplings and green beans among bowls and top with more of the salt and pepper seasoning. The seasoning is punchy and salty, so add as little or as much as you like.

References

• NYT Cooking Blog