Roast with dumplings

 

Cooking time: 25 minutes.

Ingredients

• 2 tablespoons vegetable oil;
• 300–400 g of any dumplings;
• 200 g broccoli florets;
• 2 sweet peppers;
• 1 carrot ;
• 2 cloves of garlic;
• 1 cm ginger root;
• 1 teaspoon sesame oil;
• 2 tablespoons sriracha sauce;
• 2 tablespoons soy sauce;
• 1 tablespoon honey;
• 1 tablespoon rice vinegar;
• 1 bunch of green onions;
• toasted sesame seeds.

Preparation

Heat a tablespoon of vegetable oil in a large skillet over medium heat. Place dumplings in one layer. Fry on both sides until golden brown.

Add water to the pan, covering the dumplings by ⅓, and simmer covered for 5-8 minutes.

Place a clean frying pan over medium heat and heat 1 tablespoon of vegetable oil. Fry broccoli, bell pepper slices and julienned carrots for 8-10 minutes until crispy. Add minced garlic and ginger and cook for 1 more minute.

Pour in sesame oil, sriracha and soy sauces, honey and rice vinegar. Bring to a boil and let the sauce thicken slightly. Add dumplings and mix well with vegetables.

Before serving, garnish the dish with green onions and toasted sesame seeds.