Amy's dumplings are a genuine shortcut: they come packed in hoisin sauce with vegetables already cooked through, so all you need to do is heat and serve. Add quick-wilted greens and a swirl of sesame oil to turn them into a proper warm bowl for two.

Serves 2. 15 minutes, 8 at the stove.

About 610 calories a serving, 8 g protein, 19 g carbohydrate, 58 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat, crush and mince 2 cloves garlic into the pan, and cook until fragrant, about 30 seconds. Add 4 ounces fresh greens roughly chopped and toss until just wilted, 2 to 3 minutes.3 min
2. Divide the wilted greens between two bowls. Open both dumpling bowls and tip the dumplings and their hoisin sauce into the skillet, stir to combine with any oil left in the pan, and heat through, about 2 minutes.2 min
3. Divide the warm dumplings and sauce between the two bowls over the greens, drizzle each with a teaspoon of sesame oil, and taste for salt.

Note Swap the frozen dumplings for a block of firm tofu, cubed and pan-fried until golden, if you prefer. The bowls keep well covered in the refrigerator for three days; reheat gently in a skillet or microwave. Serve with steamed rice or crusty bread to soak up the sauce.