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Seared Beef Dumplings & Jasmine Rice
with Sesame-Garlic Bok Choy Salad
20 minWellness at Blue Apron
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2 Servings
- Est. 750 Cals/serving
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Filled with a savory combination of beef, cabbage, black bean sauce, and more, our new beef dumplings are the star of this quick-cooking dish. We’re serving them with a fragrant side of rice and a crisp cucumber and bok choy salad, for refreshing balance.
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fresh
ingredients
Title
- ½ cup Jasmine Rice
-
13 oz Beef Dumplings
- 1 Persian Cucumber
- 10 oz Baby Bok Choy
- 2 cloves Garlic
- 1 Tbsp Rice Vinegar
- 1 Tbsp Sesame Oil
-
¼ cup Spicy Ponzu Sauce
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the salad ingredients:
While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop. Halve the cucumber lengthwise, then thinly slice crosswise. If necessary, peel 1 clove of garlic. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester).
3
Cook the dumplings:
While the rice continues to cook, in a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a dumpling sizzles immediately when added, add the dumplings in an even layer. Cook, without stirring, 3 to 4 minutes, or until golden brown. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 1 to 2 minutes, or until the dumplings are heated through and the water has cooked off. Turn off the heat.
4
Make the salad & serve your dish:
While the dumplings cook, in a bowl, combine the vinegar, sesame oil, and as much of the garlic paste as you’d like. Add the chopped bok choy and sliced cucumber. Drizzle with olive oil and season with salt and pepper; stir to combine. Serve the cooked dumplings over the cooked rice. Serve with the salad and ponzu sauce on the side. Enjoy!
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the salad ingredients:
While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop. Halve the cucumber lengthwise, then thinly slice crosswise. If necessary, peel 1 clove of garlic. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester).
3
Cook the dumplings:
While the rice continues to cook, in a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a dumpling sizzles immediately when added, add the dumplings in an even layer. Cook, without stirring, 3 to 4 minutes, or until golden brown. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 1 to 2 minutes, or until the dumplings are heated through and the water has cooked off. Turn off the heat.
4
Make the salad & serve your dish:
While the dumplings cook, in a bowl, combine the vinegar, sesame oil, and as much of the garlic paste as you’d like. Add the chopped bok choy and sliced cucumber. Drizzle with olive oil and season with salt and pepper; stir to combine. Serve the cooked dumplings over the cooked rice. Serve with the salad and ponzu sauce on the side. Enjoy!
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