Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
- 20 frozen chicken or pork dumplings
- 15 ml (1 tablespoon) vegetable oil
- 125 ml (½ cup) water
- 15 ml (1 tablespoon) butter
- 2 cloves garlic, finely chopped
- 15 ml (1 tablespoon) JG Asian Spice Blend
- 250 ml (1 cup) 15% cooking cream
- 15 ml (1 tablespoon) soy sauce
- 10 ml (2 teaspoons) honey
- 5 ml (1 teaspoon) toasted sesame oil
- 5 to 10 ml (1 to 2 teaspoons) Sriracha sauce, to taste
- 10 ml (2 teaspoons) lime juice
- 2 green onions, thinly sliced
- Sesame seeds, for garnish
Preparation
- In a large nonstick skillet, heat the oil over medium-high heat. Place the dumplings, flat side down, and cook for 2 to 3 minutes, until they are golden brown.
- Add the water and cover immediately. Reduce the heat to medium and continue cooking for 5 to 6 minutes, or until the dumplings are cooked through and tender. Remove the lid and let the remaining water evaporate. Continue cooking for 1 to 2 minutes to crisp up the bottoms. Set the dumplings aside on a plate.
- In the same skillet, melt the butter. Add the garlic and cook for about 30 seconds. Stir in the Asian spice blend and toss for a few seconds to release the aromas.
- Add the cream, soy sauce, honey, sesame oil, and Sriracha. Stir to combine and let simmer gently for 2 to 3 minutes, until the sauce has thickened slightly.
- Add the lime juice, then return the dumplings to the skillet. Gently coat them with the sauce, keeping their crispy sides slightly out of the sauce.
- Garnish with green onions and a few sesame seeds. Serve immediately, while the dumplings are still nice and crispy.
