These frozen vegetable potstickers crisp beautifully in a hot pan and are done in minutes, so tonight you get a full meal without effort. A cool sesame slaw balances the warm, savory dumplings and turns a single frozen product into something that feels like proper dinner.

Serves 2. 15 minutes, 12 at the stove.

About 350 calories a serving, 11 g protein, 54 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 4 cups of Napa cabbage as thin as you can and put it in a bowl. Add 1 minced garlic clove, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and a pinch of salt, then toss and set aside while you cook the dumplings.
2. Heat 1 tablespoon oil in a large skillet over high heat until smoking, about one minute. Add all the potstickers from one package in a single layer and sear without moving them for two minutes, until the bottoms turn golden brown.2 min
3. Pour 3 tablespoons water into the pan and cover tightly with a lid or foil, then turn heat to medium and steam for five minutes until the water is gone and the dumplings are tender; the bottoms will stay crisp.5 min
4. Divide the slaw between two bowls and top each with six potstickers straight from the pan.

Note Swap the slaw for steamed bok choy or snap peas if you prefer. Leftovers keep three days in the fridge; reheat the dumplings in a dry pan over medium heat. Serve with soy sauce and sriracha on the side.