Vegetarian one-pan Asian-inspired skillet meal.
Tender veggie dumplings, golden crisp bottoms, and savory mushrooms simmered in a glossy miso pan sauce. Everything cooks in one wide pan for a practical, cozy, weeknight meal with deep umami flavor.
Recipe video
Whisk miso, soy sauce, rice vinegar, maple syrup, sesame oil, and 120 ml / 1/2 cup stock until smooth.
Slice mushrooms, separate scallion whites from greens, and keep garlic and ginger ready.
Heat a wide nonstick skillet over medium-high heat, then add neutral oil.
Add mushrooms in one layer and cook for 5–6 minutes, stirring only sometimes, until browned and tender.
Stir in scallion whites, garlic, and ginger for 30 seconds, just until fragrant.
Push mushrooms to the edges and place frozen dumplings flat-side down in the center.
Pour in the remaining 60 ml / 1/4 cup stock around the dumplings, not directly over their tops.
Cover and steam for 5–6 minutes, until dumplings are hot and tender and the liquid is nearly gone.
Uncover and cook for 2–3 minutes more so the bottoms turn golden and lightly crisp.
Lower heat to medium, pour the miso sauce around the pan, and simmer gently for 1–2 minutes.
Add spinach or bok choy and fold it into the mushrooms until just wilted.
Scatter scallion greens, sesame seeds, and chili crisp over the pan.
Rest off the heat for 1 minute so the sauce settles and coats the dumplings.
Serve straight from the pan with lime wedges and extra chili crisp if you like heat.
