You Know A Dish is Good If You Make it Twice in Three Days

This was my biggest success this week - and using an ingredient I've never used before, either. The word "watercress" has always reminded me of little crust-less sandwiches served during a Victorian tea. Well, there isn't anything stuffy about this green. Try it!

Pan-seared Dumpling Salad (Real Simple)
Makes 2 main courses or 4 first-courses

2 T canola oil
12 frozen dumplings/pot stickers/gyoza
2 shallots, thinly sliced
1 cup frozen shelled edamame
2 T grated ginger
2 bunches watercress, thick stems removed
Kosher salt
1 T sesame oil
3 T rice vinegar
3 T low-sodium soy sauce

1. Heat 1 T canola oil in a large skillet over medium-high heat. Add the dumplings and cook until browned, 2 to 3 minutes per side.
2. Add 3 T water and cook, covered, until cooked through, 8 to 10 minutes. Set aside.
3. Meanwhile, heat the remaining canola oil in another large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, 5 to 7 minutes.
4. Stir in the edamame, ginger, and 2 T water. Reduce heat to low and cook, covered, until the edamame are heated through, about 5 minutes.
5. Remove from heat and add the watercress and ½ t. salt and toss until just wilted.
6. Divide among serving plates and top with the dumplings.
7. Whisk the sesame oil, rice vinegar, and soy sauce in a small bowl to drizzle over each salad.

Note: Make sure you buy young watercress or else you’ll have nothing but thick stems. The dressing yields enough for 2 batches (a little goes a long way), so plan to cook this meal again in a few days.

Have a great weekend!