Pan-Seared Dumpling Salad

Serves 4
Hands-On Time: 25m
Total Time: 25m

Ingredients

* 2 tablespoons canola oil
* 12 frozen dumplings, pot stickers, or Japanese gyoza
* 2 shallots, thinly sliced
* 1 cup frozen shelled edamame
* 2 tablespoons grated ginger
* 2 bunches watercress, thick stems removed
* kosher salt
* 1 tablespoon sesame oil
* 3 tablespoons rice vinegar
* 3 tablespoons low-sodium soy sauce

Directions

1. Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Add the dumplings and cook until browned, 2 to 3 minutes per side. Add 3 tablespoons water and cook, covered, until cooked through, 8 to 10 minutes.

2. Meanwhile, heat the remaining canola oil in another large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the edamame, ginger, and 2 tablespoons water. Reduce heat to low and cook, covered, until the edamame are heated through, about 5 minutes.

3. Remove from heat and add the watercress and 1/2 teaspoon salt and toss until just wilted. Divide among individual bowls and top with the dumplings.

4. Whisk the sesame oil, rice vinegar, and soy sauce in a small bowl and drizzle over each salad.