Frozen potstickers are dinner in twenty minutes when you pan-fry them and simmer them in a ginger broth. This shelf gives you everything you need except ginger; a little heat and steam turns a shortcut into something that feels homemade.

Serves 2. 20 minutes, 12 at the stove.

About 160 calories a serving, 13 g protein, 6 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of oil in a wide skillet over medium-high heat. When the oil shimmers, arrange the potstickers in a single layer, flat side down, and let them brown for 2 to 3 minutes without moving them until the bottoms are golden.3 min
2. Pour 1 cup of water into the pan, cover it, and steam the potstickers until the water evaporates and they are heated through, about 8 minutes. The pot will be dry and the bottoms crisp again when they are done.8 min
3. While the potstickers steam, slice 1 ounce of fresh ginger into thin matchsticks and slice 2 scallions on the bias, keeping the white and green parts separate. Mince 2 cloves of garlic.
4. Pour 2 cups of water into a small pot, add the ginger matchsticks and minced garlic, and bring to a boil. Add 2 tablespoons of soy sauce from the packet and salt and pepper to taste, then turn off the heat.
5. Divide the potstickers between two bowls and pour the hot broth over them. Scatter the scallion whites and greens on top and serve right away.

Note Swap the ginger for a teaspoon of dried ginger in a pinch, though fresh is better. Leftovers keep for two days in the fridge; reheat them in a covered skillet over low heat. Serve with a green salad or steamed bok choy on the side to stretch the meal.