A handful of dumplings becomes dinner when you sear them until the bottoms crisp and bronze, then steam them tender with a splash of water. This is the quickest route to a hot meal when your freezer is almost bare. They need only a simple sauce and greens to complete the plate.

Serves 2. 15 minutes, 12 at the stove.

About 210 calories a serving, 4 g protein, 12 g carbohydrate, 16 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

You need 1 handful (about 8-10) dumplings, 2 tablespoons oil, to taste salt, to taste pepper, 3 tablespoons soy sauce or similar sauce, 4 ounces greens or bok choy.

1. Heat 2 tablespoons oil in a skillet over medium-high heat. Once the oil shimmers, arrange the dumplings flat side down and leave them undisturbed for 3 to 4 minutes until the bottoms turn golden and crisp.4 min
2. Pour in 1/4 cup water, cover the pan with a lid or foil, and reduce the heat to medium. Steam for 5 minutes until the dumplings are heated through and tender.5 min
3. Uncover the pan and let any remaining water evaporate over high heat for about 30 seconds. Slide the dumplings onto plates with the crisp side up, keeping them warm while you quickly cook the greens. Drizzle 3 tablespoons soy sauce over the dumplings.1 min
4. In the same pan, add a bit more oil if needed and sear 4 ounces of chopped greens or bok choy over medium-high heat for 2 minutes, stirring often, until wilted and bright. Season with salt and pepper.2 min

Note Leftover dumplings keep in the fridge for two days; reheat them by pan-frying. Serve with more soy sauce and fresh lime or rice vinegar for dipping, or scatter the greens under the dumplings to make one composed plate. A small bowl of rice stretches this to satisfy heartier appetites.

Half a dozen frozen dumplings turn into dinner when you pan-fry them until the bottoms crackle and char, then finish them with a drizzle of ginger and scallion oil that costs nothing but time. This is the kind of meal you make when you need to eat soon and want something warm and crunchy.

Serves 2. 20 minutes, 15 at the stove.

About 630 calories a serving, 13 g protein, 67 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 6 dumplings, 3 tablespoons oil, 2 cloves garlic, to taste salt, 2 scallions, 1-inch piece ginger.

1. Mince 2 cloves garlic and 1-inch ginger into small pieces, slice 2 scallions thin, and set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
2. Place 6 frozen dumplings flat-side down in the hot pan and cook without moving them for 4 minutes, until the bottoms are golden and crisp, then check them with a spatula.4 min
3. Add 1/4 cup water to the pan, cover it, and steam the dumplings for 5 minutes until heated through, then uncover and let any remaining water evaporate.5 min
4. While the dumplings steam, warm 2 tablespoons oil in a small skillet over medium heat, add the minced garlic and ginger, and cook for 1 minute until fragrant, stirring often, then pour in the sliced scallions and turn off the heat.1 min
5. Divide the dumplings between two plates and drizzle with the ginger scallion oil, finishing with a pinch of salt.

Note Swap the ginger oil for soy sauce mixed with sesame oil if you have it. Leftovers keep in the fridge for two days; reheat gently in a skillet. Serve with rice if you want to stretch it, or a simple soup to sip alongside.

A few dumplings left at the bottom of the container become tonight's dinner with a quick ginger broth. This is the way to finish a half-empty box and make something that feels complete, not like scraps.

Serves 2. 20 minutes, 15 at the stove.

About 650 calories a serving, 17 g protein, 89 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need a few (about 8 to 10) dumplings, 1 tablespoon oil, 2 cloves garlic, to taste salt, to taste pepper, 1-inch piece ginger, 2 stalks scallions.

1. Heat 1 tablespoon oil in a wide skillet over medium-high heat. Once shimmering, lay the dumplings in a single layer, flat side down, and leave them alone until the bottoms turn golden brown, about 3 minutes.3 min
2. Pour 1 cup water around the dumplings, cover the pan, and let them steam until the water nearly evaporates, about 5 minutes. Uncover and let any remaining liquid cook off.5 min
3. While the dumplings steam, mince 2 cloves garlic and grate a 1-inch piece of ginger into a separate pot. Add 2 cups water, bring to a boil, and simmer for 2 minutes.2 min
4. Taste the ginger broth and season with salt and pepper. Slice 2 scallions on the bias.
5. Divide the dumplings between two bowls and pour the hot ginger broth over them. Top with sliced scallions and serve.

Note Swap in a splash of soy sauce or rice vinegar in the broth if you have either. Leftover dumplings keep in broth, refrigerated, for one day; reheat gently in a pot. Serve with chili oil or sriracha on the side for heat.