Pot stickers is another name for oriental dumplings, and they do stick to the pot when being cooked! This is a really great meal to do when you are in a rush or when unexpected company is coming. It always turn out delicious and looks as if you worked on this dish for hours. If you are not a vegetarian you can substitute chicken or pork dumplings.

SERVES 4

INGREDIENTS                                              

2  tbsp olive oil or canola oil
1  bag frozen vegetable dumplings (1 lbs.)
¼ cup water
3  cups baby bok choy, wet, coarsely chopped

2  tbsp hoisin sauce
1  orange, zest and juice
1  tsp soya sauce light
2  tsp sesame oil
1½ tsp cornstarch
2  tbsp cashews, roasted and coarsely chopped
 

Heat oil in a large pan or pot, over medium heat. Add frozen dumplings and water. Put a lid on the pan and turn down the heat to medium-low. Cook dumplings for 5 minutes or until all the water is absorbed.

During this time, add to a bowl hoisin sauce, orange juice, soya sauce, sesame
oil, and cornstarch. Mix well so there is not lumps.

When water is all absorbed, add bok choy to the pot and cover for 1-2 minutes, until boy choy slightly reduces in size.

Add to the pan hoisin mixture. Wait till the sauce comes to a boil and thickens. The bok choy should be still vibrant green but slightly wilted.

Gently remove the dumplings with bok choy and sauce to a serving platter. The dumplings will be slightly sticking to the bottom of the pan.

Garnish with cashews and orange zest, and enjoy.