You may be familiar with pot stickers -- dumplings cooked in a skillet until the bottom is brown and crisp and the filling is cooked and juicy.
The pot sticker cooking method is simple. You sear the bottom of the dumpling in a bit of oil. Then you add a touch of water to the pan, cover it, and let the dumplings steam until they are cooked through. You remove the lid and let that water reduce, which helps to even further brown the bottom of those dumplings.
Now that we know that, we might all be thinking the same thing! Why not use this method to cook other foods?
Well, that’s what we did (and do frequently!). This combination-cooking method is great for veggies, and it keeps us from having to pre-boil vegetables before we sauté them. It’s especially useful for hearty veggies that can otherwise take a long time to cook through, like carrots, parsnips, Brussels sprouts, and potatoes.
You can substitute broth for the water to coat the veggies in a little bit of richness, or you can add other flavorings to reduce with the liquid, like honey or vinegar. This will essentially glaze the vegetables.
Vegetables should be trimmed but can otherwise be prepared however you prefer. Small potatoes can be cooked whole, halved, or sliced; carrots can be cooked whole for a special presentation, or cut into wedges or slices; Brussels sprouts can be whole or halved. You get the idea!
To prepare pot-sticker vegetables, follow this basic method:
- Heat 1 to 2 tablespoons of olive oil in a skillet over medium-high heat. Add your vegetables, season with salt and pepper, and cook until lightly browned all over, about 6 minutes
- Add about 1/3 cup water, broth, or stock and bring to a simmer. Cover and cook until the vegetables are cooked through. Time will depend on the vegetable you're cooking, but will take between 8 and 15 minutes, for the most part. Add more water, as needed.
- Remove the lid and cook, without stirring, until the liquid has evaporated completely and the vegetables are browned on the bottom.