These tangy, spiced dumplings come straight from the box and need only heat. The sauce is alive with ginger, garlic, and cilantro, so a quick pan finish with fresh scallions and a squeeze of lime brings them to the table in fifteen minutes.

Serves 2. 20 minutes, 8 at the stove.

About 270 calories a serving, 4 g protein, 46 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start the basmati rice from the box in a pot with 1 tablespoon of oil over medium-high heat; when the rice is fragrant and beginning to toast, about 2 minutes, add the water quantity called for on the package and bring to a boil.
2. Once the rice boils, cover it, reduce heat to low, and let it cook undisturbed until all water is absorbed, about 12 minutes.12 min
3. While the rice cooks, bring a separate pot of salted water to a boil and add the dumplings; they will sink at first and float to the surface when done, about 4 minutes total.4 min
4. Drain the cooked dumplings and transfer them to a skillet with the sauce from the box over medium heat; warm through and stir gently, about 2 minutes.2 min
5. Chop 2 or 3 scallions into thin rings, fold them into the dumplings along with a squeeze of fresh lime juice, and taste for salt.
6. Divide the rice between two bowls and top each with half the dumplings and sauce.

Note This box comes together as written with no real swaps. Leftovers keep in an airtight container for three days; reheat gently in a skillet with a splash of water. Serve with a cold cucumber salad or steamed broccoli on the side to stretch the meal.