Broccoli and Dumplings with Peanut Sauce

Sometimes you need to get dinner on the table and you just don't want to put the effort in. I hear you, been there, done that. Even with all this, I still want to make sure it is mostly balanced, and includes some sort of veg.

Here's an awesome option. Have 8 hungry teenagers in the house? Get more dumplings. Like to dip instead of sauce your dumplings? Make it thicker. Definitely you can add sliced carrots or cauliflower too or instead. You know what you (and your family) like best.

Quick notes: Up or drop the number of dumplings and the amount of broccoli to suit the number of people eating. Also, the sauce is lovely as is (and you may recognize it from the Chicken and Quinoa dish posted a few weeks ago, linked here); you also have the option to make it thicker or thinner as you want; thicker as a dip, thinner as a sauce.

You can definitely make this with homemade dumplings but then most likely this will NOT be a weeknight option. We use take away dumplings because we have a place we love and it's cheap and tasty.

You can also use frozen dumplings; cook them with the broccoli (or whatever your preferred method is).

Dumplings And Broccoli with Peanut Sauce

Yield: 4 - 6 servings 

Ingredients

Broccoli:

1 T olive oil

1 large onion, quartered and cut into thin slices

1 tsp bouillon, optional

2 cloves garlic, crushed

2 large heads of broccoli, cut into bit size florets

salt and pepper

Sauce and Assembly:

½ cup creamy peanut butter

2 Tbsp. soy sauce

2 Tbsp. unseasoned rice vinegar

1 clove garlic, crushed

5 tsp. Sriracha

1 (1") piece ginger, peeled, finely chopped

1½ tsp. honey

24 - 36 favorite dumplings (if frozen, add to the broccoli to cook; if already prepared then dish onto your plate and serve with the peanut sauce)

Directions

Set a wide skillet with high sides over medium-low heat; add the oil and heat until warm. Add onions, sauté until softening. Add the bouillon and garlic, and sauté until fragrant. Add the broccoli, turning to coat with the onions and garlic. Season with salt and pepper to taste and sprinkle with 2 T water. Cover and let cook 7 - 10 minutes, or until the broccoli is bright green and softened to your liking. (Note: if your dumplings are frozen, add them to the pan during this cooking time, and heat until warm and cooked through.)

Make the sauce. Whisk peanut butter, soy sauce, vinegar, garlic, Sriracha, ginger, honey, and ¼ cup warm water in a small bowl until smooth and pourable. If sauce still looks a little thick, continuing adding water until it reaches a drizzle-able consistency.

To serve: scoop enough broccoli and dumplings on a plate. Top with peanut sauce. Enjoy!