Dumplings with Steamed Egg and Rice

I picked up a bag of frozen beef and kimchi dumplings on sale at the grocery store earlier this week. So, when I wanted something quick and easy for dinner tonight, that seemed like the way to go. I hit up Aaron & Claire for preparation ideas. They have a whole bunch of frozen dumpling recipes, but this one looked pleasingly straigh-forward and we hadn't made it before, so that helped me with my choice.

I scaled up the sauce to match the number of dumplings, but I think I'd cut it back slightly next time. I also think it really wanted a few mushrooms in. It was okay as-is, but some mushrooms would've really made it. And, since we had a bunch of asparagus on hand, we also added that to the pan. Not strictly necessary, but having something green in does help to balance it out a bit.

Dumplings wiht Steamed Egg and Rice

Slightly adapted from Aaron & Claire

Ingredients

• 1/4 c. sugar
• 1/4 c. dark soy sauce
• 1/4 c. light soy sauce
• 1/4 c. mirin
• 1/2 c. water
• 500g frozen dumplings
• 2 Tbsp. oil
• 2 onions, halved and sliced
• 225g shiitake mushrooms, sliced
• 225g asparagus, broccoli, green beans, or vegetable of your choice, cut into bite-sized pieces
• 6 large eggs, beaten
• 6 green onions, chopped
• cooked rice, to serve
• toasted sesame seeds, to serve

Directions

1. Combine the sugar, dark soy, light soy, mirin, and water in a bowl and mix well.
2. Place the dumplings in a bowl with a little water, cover, and microwave on high for 4 minutes.
3. Heat the oil over medium-high heat.
4. Add the onion and mushrooms.
5. Break up 6 of the dumplings, add them to the pan, and stir-fry for 2-3 minutes.
6. Add the remaining dumplings, asparagus, and sauce and bring to a boil.
7. Reduce heat to medium and pour in the beaten egg.
8. Sprinkle with green onion, cover pan, and steam until eggs are set (~10 minutes).
9. Serve dumplings over rice and sprinkled with sesame seeds.
10. Add the onion