These frozen potstickers go straight from bag to pan in minutes, crisped on one side and steamed through with a splash of water. The soy sauce packet that comes with them seasons the potstickers themselves, so you make a simple scallion oil for dipping that lets the vegetable filling shine. Dinner in twenty minutes.

Serves 2. 20 minutes, 8 at the stove.

About 170 calories a serving, 5 g protein, 4 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 2 scallions into thin rings, keeping white and green parts separate. Warm 2 tablespoons oil with 1 minced garlic clove in a small skillet over medium heat for one minute until fragrant, then pour over the white scallion pieces in a bowl with a pinch of salt and pepper; set aside to infuse.
2. Heat a large skillet over medium-high heat. Arrange half the potstickers flat-side down (about 12 pieces) in a single layer without crowding; cook for 2 minutes until the bottoms are light golden.2 min
3. Pour 2 tablespoons water into the pan around (not on) the potstickers, cover with a lid or foil, and steam for 4 minutes until they are heated through and the water evaporates. Transfer to a plate.4 min
4. Repeat with the remaining potstickers and 2 tablespoons more water. When done, arrange all potstickers on a serving plate.4 min
5. Stir the green scallion pieces into the warm scallion oil, then divide between two small bowls. Toss the soy sauce packet well and divide it between two more small bowls. Serve potstickers with both dipping sauces on the side.

Note Swap scallions for chives or use only garlic oil if you prefer. Leftovers keep three days refrigerated; reheat in a dry skillet over medium heat for crispness. Serve with jasmine rice or a simple cucumber salad on the side to stretch the meal.