Sheet Pan Dumpling Stir-Fry

 

3 tablespoons neutral oil, such as avocado

1½ pounds frozen veggie dumplings (no need to thaw), can substitute pork or chicken, just increase bake time by 2 to 4 minutes

¼ cup reduced-sodium soy sauce

2 tablespoons honey

1 tablespoon cornstarch

1 tablespoon unseasoned rice vinegar

2 teaspoons toasted sesame oil

1 teaspoon red pepper flakes (optional)

2 (10-ounce) bags frozen mixed vegetables (no need to thaw), preferably Asian medley with baby corn, snow peas, and/or water chestnuts

2 scallions, thinly sliced

For serving: toasted sesame seeds (optional)

 

Preheat the oven to 450°F. Grease the sheet pan with 1 tablespoon of the oil. Add the dumplings, the remaining 2 tablespoons oil, and ¼ cup water to the sheet pan and toss to combine. Spread into an even layer, leaving a bit of space between the dumplings. Seal with a piece of aluminum foil and bake until the dumplings are just tender, about 10 minutes. In a small bowl, stir together the soy sauce, honey, cornstarch, rice vinegar, sesame oil, and red pepper flakes (if using). After the dumplings have baked for 10 minutes, stir the sauce again, then add the veggies and sauce to the dumplings. Gently stir to coat. Return to the oven and bake, uncovered, until the dumplings and veggies are heated through and the sauce is thickened and bubbling, about 10 minutes more. Serve topped with the scallions and sesame seeds (if using).

 

6 servings

Calories: 253

Fat: 11g

Fiber: 3g