One-pan dumpling bake with broccoli and edamame
43 min · 26 g protein · 467 cals / serving
The dumpling bake that took over 2025, made lighter: frozen potstickers baked straight from the bag on a bed of cabbage, broccoli, carrots and edamame in a gingery soy and garlic broth, covered so they steam, then uncovered so the tops turn golden and crisp. Five minutes of work, one dish, and chili crisp at the table.
Ingredients
- 3 cups shredded cabbage, or coleslaw mix
- 1 1/2 lb frozen chopped broccoli, frozen florets
- 2 large carrots, coarsely grated or cut in matchsticks
- 1 1/2 cups edamame, frozen, shelled
- about 24 frozen pork or chicken potstickers (21 oz) fried pork dumplings, still frozen
- 1 1/2 cups water, hot
- 1/2 stock cube chicken stock cube or bouillon powder, chicken or vegetable
- 2 tbsp reduced sodium soy sauce
- 1 tbsp rice vinegar
- 2 tsp brown sugar
- 3 cloves garlic, grated
- 1 tsp ginger, grated
- 1 tsp sesame oil
To serve
- 2 green onions, sliced
- 2 tsp toasted sesame seeds
Steps
- Heat the oven to 425°F. Spread the cabbage, frozen broccoli, carrots and edamame over the bottom of a large roasting tin, about 12 × 16 inches (30 × 40 cm); a 9 × 13-inch dish is too small for this much.
- Arrange the frozen dumplings on top in a single layer, flat side down, as close together as they fit.
- Crumble the stock cube into the hot water, whisk in the soy sauce, rice vinegar, brown sugar, garlic, ginger and sesame oil and pour it evenly over the dish, so the dumplings get a little and the rest runs down to the vegetables.
- Cover tightly with foil and bake 25 minutes. Uncover and bake 10 minutes more, until the dumpling tops are golden and crisp in places, the filling is piping hot, 165°F, and most of the broth has been soaked up.
- Scatter with the spring onions and sesame seeds and serve straight from the dish, with chili crisp or sriracha on the table for anyone who wants heat. Leftovers keep 3 days in the fridge; reheat in the oven or air fryer to crisp the dumplings again.
Good to know
Which dumplings work best?
Pork or chicken potstickers or gyoza with a flat bottom, which sit steadily and crisp on top. Very thin-skinned wontons go soggy, so save those for soup.
Can I add more protein?
Crack 4 eggs into gaps between the dumplings when you uncover the dish and bake until the whites set, or add another cup of edamame.
Per
- Calories
- 89
- Protein
- (23%)
- 5 g
- Fat
- (43%)
- 4 g
- Carbohydrates
- (34%)
- 9 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 241 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1869 kcal goes into the pot and 2343 g of ingredients comes out as about 2100 g of food: 89 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.