Pan-fried dumplings with a three-ingredient Sizzla dipping sauce. Turns frozen dumplings into a proper meal.
Serves: 2 | Prep: 2 min | Cook: 10 min
Ingredients
- 16 frozen dumplings (pork, chicken or vegetable)
- 1 tbsp oil
- ⅓ cup water
- 2 tbsp soy sauce or tamari
- 1 tbsp black or rice vinegar
- 2 tbsp The Flavorsmith Sizzla Chilli & Shiitake Crunch
Method
- Heat the oil in a non-stick pan over medium-high heat. Add the dumplings flat-side down and fry 2 minutes until golden underneath.
- Pour in the water, cover immediately and steam 5–6 minutes, until the water has gone and the dumplings are cooked through.
- Uncover and fry 1 minute more to re-crisp the bottoms.
- Mix the soy sauce, vinegar and Sizzla in a small bowl. Serve with the dumplings.
Chef's tip: Have the lid ready — the water spits when it hits the hot pan.
Allergens: Sizzla contains peanuts, sesame and soy.