Confession: My Sous Chef Is a Freezer Stash of Dumplings
Whether I need a quick WFH lunch between calls or a low-effort dinner, frozen dumplings are fast, flavorful, and always so satisfying. 🥟🥰
This particular preparation is my current lazy girl hyper-fixation. Pan-frying and steaming dumplings with baby bok choy makes the most craveable meal with almost no prep involved.
The dumplings go straight from freezer to stove, hitting the pan with a satisfying sizzle—kind of like a sigh of relief after a long day—crisping up to golden perfection while the bok choy becomes tender. No more than 15 minutes later, I’m diving into a bowl of juicy dumplings and sesame-kissed veggies.
It’s the perfect quick meal when I’m home alone, don’t feel like washing dishes, or simply don’t have the energy to cook. The stove does all the work. 🙌🏼
Not too shabby for a freezer meal, huh? 😉
Maximum Flavor, Minimal Effort
3 foolproof secrets to low-fuss, flavor-packed dinners, learned from years working in restaurants.
Before You Get Started: Choosing the Best Dumplings for this Recipe 🥟
This recipe is super flexible—just make sure your dumplings are meant for pan-frying (check the package!). I prefer larger dumplings since they brown up beautifully and hold their shape during a quick steam. An 8-ounce bag is perfect for a solo dinner, but I always double it if I’m cooking for two.
📍If you’re local to the Twin Cities, I’m obsessed with Saturday Dumpling Co. They’re extra-hefty, full of flavor, and handcrafted by my friends Peter and Linda, based on Peter’s family recipe.
How to Cook Frozen Dumplings with Bok Choy—Sear then Steam!
The mini baby bok choy pictured (also called Shanghai junior) are smaller and more tender than standard baby bok choy. They’re the perfect size to steam alongside dumplings so everything cooks evenly in one pan. Can’t find minis? No worries! ⇢ Slice 2 regular baby bok choy in half or quarters lengthwise. They’ll cook up just as well.
🥦 Other Simple Veggie Swaps! ⇢ Broccoli, cauliflower, or napa cabbage all work great here—just chop them to about dumpling size so they cook through during the steam.
Jess’ Dumpling Night Essentials
Zwilling Madura Plus Non-Stick Fry Pan
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Buy Now → Finishing Touches
Any plate of dumplings needs a punchy dipping sauce my Mom’s 2-Minute Dumpling Sauce is honestly the best. It’s bold, nutty, and umami-packed, and best of all, it comes together with 5 pantry ingredients while everything is steaming.
I can’t wait for you to try these Pan-Fried Dumplings with Bok Choy! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
Print
15-Minute Pan-Fried Dumplings with Bok Choy
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Total Time: 15 minutes
- Yield: serves 1
- Category: Dumplings; Main Dishes
- Method: Pan-Fried; Skillet; Stovetop
- Cuisine: Asian; Asian-American
Description
Crispy, golden Pan-Fried Dumplings, tender bok choy, and a drizzle of sesame—this is lazy cooking at its best!
Just pan-fry frozen dumplings straight from the freezer (no thawing required!), steam with bok choy, and serve it all with a punchy dipping sauce. One pan, zero fuss, and so much faster than ordering takeout for dinner!
Ingredients
- 1–2 tablespoons neutral oil of choice
- one 8-ounce bag frozen dumplings of choice (about 8 large dumplings; see Recipe Notes)
- 4 mini baby bok choy or 2 baby bok choy, halved lengthwise (see Recipe Notes)
- 1 teaspoon toasted sesame oil
- pinch kosher salt
- optional: pinch MSG
- water, for steaming
Instructions
- Pan-fry the dumplings according to dumpling package directions. Using my go-to brand, I heat the oil in a medium nonstick skillet with a tight-fitting lid over medium-high heat, then add the frozen dumplings, flat side down, and sear for 2-3 minutes until the bottoms are golden brown.
- Prep the bok choy: Meanwhile, rinse the bok choy as needed to remove any dirt between the leaves. Pat dry well. Place in a bowl and toss with sesame oil, salt, and MSG (if desired).
- Steam the dumplings and bok choy: Once the dumplings are golden brown, arrange the bok choy around the dumplings. Steam according to package directions. Using my go-to brand, I reduce heat to low, add a scant ½ cup water, cover, and steam 8 minutes or until the dumplings are heated through and the bok choy is tender.
- Serve: Transfer everything to a shallow bowl or plate. Finish with sliced green onions, toasted sesame seeds, and a generous drizzle of Mom’s 2-Minute Dumpling Sauce. Enjoy!
Notes
- Best dumplings for this recipe: This recipe works great with any frozen dumplings that have pan-frying directions. My go-to brand is Saturday Dumpling Co, founded right here in Minneapolis by my friends Peter and Linda using Peter’s family recipes. You can find their dumplings at grocery stores across the metro or at their new restaurant in Northeast Minneapolis.
- This recipe is easily scalable! I usually make one bag for a hearty lazy-girl dinner, but if I’m cooking for me and Chris, I’ll make two bags. Adjust based on your needs! Just be sure not to overcrowd the pan—if you’re making a larger batch, work in batches to keep the dumplings crispy.
- Mini baby bok choy (Shanghai Jr.): This variety is smaller and more tender than regular baby bok choy, making it perfect for quick cooking. You’ll often find it labeled Shanghai Jr. bok choy at Asian grocery stores. If using regular baby bok choy, simply halve or quarter it lengthwise for even cooking.
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
Super easy and delicious weeknight meal, especially with the dumpling sauce! I love that it’s one pan too.