Sheet pan dumplings and vegetables
A bag of frozen pork dumplings roasted crispy with broccoli and peppers, then drizzled with a sweet and spicy soy glaze.
- 30 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $2.38 a serving
- 360 calories
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 30 minutes.
Ingredients
For 4 servings.
- 1 lb frozen pork dumplings
- 3 cups broccoli, florets
- 1 red bell pepper
- 1 tbsp honey
- 1 tsp chili garlic sauce (optional)
- 2 stalks green onions, sliced (optional)
- 1 tsp sesame seeds (optional)
From your pantry
- 2 tbsp vegetable oil, divided
- ¼ tsp salt
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
Each serving has about 360 calories, 12 g protein, 41 g carbs and 18 g fat, and costs about $2.38 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No broccoli? Frozen broccoli works.
- No red bell peppers? Yellow bell peppers work.
- No honey? Maple syrup works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the frozen dumplings with 1 tbsp of the oil on a large and set them flat side down.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: No need to thaw them. Straight from the freezer, they hold their shape better.Cut the pepper into strips and it and the broccoli with the rest of the oil and the salt. Scatter them around the dumplings.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
10 minutes.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 10 min
Flip the dumplings, stir the vegetables, and 6 to 8 minutes more, until the dumplings are and and a cut one is steaming hot in the middle.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 7 min
Food safety: Frozen dumplings, meatballs and fish sticks are done when they’re steaming hot all the way through, 165°F. Cut one open to check the middle.
Meanwhile, the soy sauce, vinegar, honey and, if you like, the chili garlic sauce in a small bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
the sauce over the pan and scatter the green onions and sesame seeds on top.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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