Set the table with chopsticks for this delicious stir-fry that’s ready in a flash. Pork and shiitake dumplings are crisped in a pan before being steamed with plenty of veggies and doused in a nutty sauce for a dinner that will become a firm favourite.
Roughly chop wombok cabbage and slice mushrooms. Grate ginger and crush garlic. Chop broccoli into bite-sized pieces.
Heat sesame oil in a large frypan with lid over medium-high heat. Add dumplings and fry for 5 minutes or until crispy on the bottom.
Push dumplings to one side of pan and add garlic, ginger and mushroom. Cook, using a spoon to toss ingredients, for 4 minutes or until mushroom is slightly tender.
Add cabbage and broccoli on top of mushrooms in an even layer. Add 20ml (1 tablespoon) water, cover with lid and steam, stirring once, for 7 minutes or until cabbage and broccoli are tender. Remove lid and stir to combine.
Place soy sauce, peanut butter and rice wine vinegar in a bowl and stir to combine. Set aside.
Divide dumpling stir-fry between bowls and spoon over sauce. Scatter with crispy shallots to serve.