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Crispy Dumpling Stir-Fry with Tofu & Vegetables

An easy and quick stir fry with crispy bottomed dumplings
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 2

Equipment

  • 1 Pan
  • 1 Pan lid For steaming dumplings
  • 1 Tong For grabbing
  • 1 Spatula for mixing veggies in pan
  • 1 Bowl For mixing sauce

Ingredients
  

  • 2-3 tbsp Oil
  • 400 g Dumplings
  • 200 g Tofu
  • 4 whole Carrots
  • 0,5 whole Zucchini
  • 100 g Mushrooms
  • 75 g Bean sprouts

Sauce

  • 2 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • 1 tsp Sesame oil
  • 1 tsp Chili paste sambal, gochujang, or sriracha
  • 1 tsp Rice vinigar or any other kind of vinigar
  • 1 tsp Sweetener Honey or sugar

Topping

  • 3 tsp Sesame seeds

Instructions
 

Make the sauce

  • In a bowl, whisk soy sauce, oyster sauce, sesame oil, chili paste, vinegar, and sugar.

Crisp and steam the dumplings

  • Heat a wide nonstick or cast-iron pan with 1–2 tbsp oil.
  • Add frozen dumplings flat-side down, let them sizzle until golden.
  • Add ~½ cup water, cover, steam 5–6 min until cooked through, then uncover and let them re-crisp. Remove and keep warm with crispy side up.

Sear tofu

  • In the same skillet, add a touch more oil if needed. Add tofu cubes and sear until golden on multiple sides, about 3–4 minutes. Push to one side.

Stir-fry vegetables

  • Add carrots and mushrooms; stir-fry 2–3 minutes until starting to soften.
  • Add zucchini and cook 1–2 minutes more.

Sauce and glaze

  • Pour the sauce into the pan and toss until everything is glossy and just thickened, about 30–60 seconds.

Add bean sprouts

  • Add bean sprouts last and toss for 30 seconds so they stay crisp.

Plating

  • Plate Dumplings to one side.
  • Add vegetables to the other side.
  • Sprinkle sesame on top and enjoy!

Notes

Use mushroom-based sauce instead of oyster to keep it vegetarian/vegan. Adjust chili to taste. If dumplings are very thin-skinned, reduce steaming time slightly.