This is the recipe for nights when you want something comforting and a little bit indulgent without much effort. A bag of frozen dumplings goes into a hot skillet, gets a crispy golden base on the stove, then finishes under the oven grill with a blanket of melted cheese.
It is not traditional, and that is the point. The chili oil cuts through the richness, and the crunchy lattice on the bottom is the part everyone fights over.
Ingredients (serves 3 to 4)
- 20 to 24 frozen dumplings, pork, chicken or vegetable
- 2 tablespoons neutral oil
- 150 ml water mixed with 1 teaspoon cornstarch
- 120 g grated mozzarella
- 40 g grated aged cheese, such as a hard mountain cheese
- 2 to 3 tablespoons chili oil with crispy bits
- 2 spring onions, thinly sliced
- 1 teaspoon toasted sesame seeds
- soy sauce or black vinegar, to serve
Method
Heat the oven grill to high. Pour the oil into a 26 to 28 cm cast-iron or ovenproof skillet and set it over medium-high heat.
Arrange the frozen dumplings flat side down in tight circles. Fry for about 2 minutes, until the bottoms start to color.
Stir the cornstarch water and pour it into the pan. It will hiss. Cover immediately with a lid or a baking sheet, lower the heat to medium and steam for 7 to 8 minutes, until the dumplings are cooked through.
Remove the lid and let the remaining liquid evaporate. In a couple of minutes, a thin, crisp layer will form on the bottom of the pan.
Scatter both cheeses over the dumplings and slide the skillet under the grill for 3 to 4 minutes, until the cheese is melted and spotted with brown. Watch it closely.
Take the skillet out with an oven glove, drizzle generously with chili oil, then scatter with spring onions and sesame seeds. Serve straight from the pan with soy sauce or black vinegar for dipping.
Tips
Make sure the dumplings are still frozen when they go in: thawed ones stick and tear. If your skillet is not ovenproof, slide the dumplings onto a baking tray before adding the cheese. For a milder version, serve the chili oil on the side.
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