Step 1

Nasoya Dumplings can be pan-fried or boiled. There are directions on the back of the package for both, but I decided to go with the preferred method – pan-fried.

Step 2

Heat a large saute pan over medium-high heat (if you don’t have a large saute pan, you may need to cook the dumplings in batches). Add two tablespoons oil and swirl to coat. Add the dumplings to the pan and cook for 1 to 2 minutes, or until golden.

Step 3

Flip each dumpling and cook for another 1-2 minutes. (If your pan is too small, add half of the dumplings, cook on each side, and remove. Repeat with the remaining dumplings, then add all back to the pan before adding the water.)

Step 4

Carefully add 1/4 cup water and immediately cover to avoid splatter. Cook for 2 to 3 minutes, or until the water evaporates.

Step 5

While the dumplings are cooking, whisk together the peanut butter, soy sauce, sesame oil, ginger, lemongrass, chile garlic sauce, and lime juice.

Step 6

You want a fairly thin consistency, just thick enough to coat the whisk.

Step 7

When the dumplings are finished cooking, add to four bowls. Drizzle with the spicy peanut sauce, then top with chopped peanuts, fried shallots, and/or fresh cilantro. Serve with what’s left of the spicy peanut sauce on the side, you’ll want it!