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From This Weeks Menu
Easy Sheet-Pan Hoisin Dumplings & Veggies
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Frozen dumplings, broccoli, bell pepper, and red onion roast together on one sheet pan, then get coated in a sticky garlic-ginger hoisin sauce. Sweet, savory, tangy, and ridiculously easy—with big takeout-style flavor and almost no cleanup.
Ingredients
- 1/2 cup hoisin sauce
- 2 tablespoon rice vinegar
- 6 clove garlic, minced
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon fresh ginger, minced
- 24 ounce frozen miniature dumplings
- 1 each red bell pepper
- 1 each medium red onion
- 2 cup broccoli florets
Instructions
- Drizzle 2 Tbsp. vegetable oil into a 15x10-inch baking pan, tilting to coat pan evenly.
- Preheat oven to 450°F.
- Place pan in oven while oven preheats (no more than 10 minutes).
- Meanwhile, for sauce, in a small bowl stir together hoisin sauce, vinegar, garlic, soy sauce, ginger, 2 Tbsp. water, and ¼ tsp. ground black pepper.
- Remove pan from oven and carefully arrange dumplings, flat sides down, in a single layer on one side of pan.
- Cut bell pepper and onion into 1 inch pieces, and arrange on the other side of pan.
- Roast 10 minutes.
- Remove pan from oven; add broccoli to the bell pepper and onion pieces, stirring to combine.
- Drizzle dumplings with 2 Tbsp. water.
- Drizzle sauce mixture over vegetables and dumplings.
- Roast until vegetables are just tender and dumplings are heated through, 8 to 10 minutes more.
- Stir dumplings and vegetables together.
- If you like, top with sesame seeds and chili crisp.