Whisk together ponzu and ginger in a small bowl; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Transform frozen pot sticker dumplings into a hearty one-pan meal in less than 30 minutes!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. ponzu citrus seasoned dressing & sauce | ||
| 4 tsp. refrigerated ginger paste | ||
| ¼ c. Hy-Vee vegetable oil | ||
| 1 (24-oz.) pkg. Bibigo Mandu frozen fully cooked pork & vegetable dumplings, divided | ||
| ½ (16-oz.) container Hy-Vee Short Cuts fajita vegetables | ||
| 1 (8-oz.) pkg. sliced white mushrooms | ||
| ½ (8-oz.) pkg. Basket & Bushel sugar snap peas | ||
| 1 (14.5-oz.) can bean sprouts in water, drained and rinsed |
Things To Grab
- Whisk
- Small bowl
- 12-in. nonstick sauté pan or deep skillet
- Wooden spoon
- Tongs or slotted spoon
- Paper towel-lined plate
Directions
Heat vegetable oil in a 12-in. nonstick sauté pan or deep skillet over medium heat. Add half of the frozen dumplings in a single layer. Cook for 6 to 7 minutes or until crispy and golden brown, turning occasionally. Transfer dumplings to a paper towel-lined plate using tongs or a slotted spoon. Repeat cooking remaining dumplings; remove from sauté pan.
Add fajita vegetables, snap peas and mushrooms to sauté pan. Cook for 2 minutes, stirring frequently
Push vegetables to edge of pan. Add sauce mixture to center of pan; cook for 2 to 3 minutes to slightly reduce and thicken sauce. Stir together vegetables and sauce to combine. Add dumplings and bean sprouts; gently toss to coat. Cook for 30 to 60 seconds or until heated through.
Nutrition facts
Servings
580 Calories per serving
2 1/4 cups
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 30mg
- Sodium: 1220mg
- Total Carbohydrates: 51g
- Protein: 16g
Daily Values
0%
Iron 20%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 6%
Recipe Source:
Hy-Vee Test Kitchen