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Curried Potstickers

Use your frozen or fresh pork dumplings for a delicious appetizer. For a super fast lunch or dinner serve over steamed spinach or bok choy.

1 tsp (5 mL) vegetable oil

12 pork dumplings, fresh or frozen



Sauce:

1/3 cup (75 mL) each: low-fat coconut milk & chicken broth

1 tbsp (15 mL) each: soy sauce, hoisin sauce, curry powder

1 tsp (5 mL) sugar



Garnish:

1 tsp (5 mL) sesame seeds

1/4 cup (50 mL) chopped fresh cilantro or chives

Brush large non-stick skillet with vegetable oil, arrange dumplings in a single layer open-side up. Cook on medium-high heat until lightly browned on the bottom, about 5 minutes. Meanwhile, whisk together coconut milk, broth, soy sauce, hoisin, curry powder and sugar. Pour sauce over and between dumplings; cover pan for 8-10 minutes, or until tops feel firm and cooked through. Shake pan gently to prevent sticking. (Add a little extra stock to thin out the sauce if using over steamed veggies.) Toss dumplings in pan to coat; sprinkle with sesame seeds and cilantro. Serve immediately.