# Components:
→ Dumplings
01 - 16 to 20 frozen or homemade vegetable dumplings (gyoza or potstickers)
→ Vegetables
02 - 1 small head green cabbage, thinly sliced
03 - 1 medium yellow onion, thinly sliced
04 - 2 carrots, julienned or grated
05 - 2 cloves garlic, minced
06 - 1 inch piece fresh ginger, minced
→ Sauce and Skillet
07 - 2 tablespoons vegetable oil
08 - 1/3 cup water
09 - Salt, to taste
10 - Black pepper, to taste
→ Hot Honey
11 - 1/4 cup honey
12 - 1 to 2 teaspoons hot sauce (such as Sriracha or chili crisp)
13 - 1 teaspoon apple cider vinegar
14 - Pinch chili flakes (optional)
→ Garnishes
15 - 2 green onions, sliced
16 - 1 tablespoon toasted sesame seeds
# Directions:
01 - Combine honey, hot sauce, apple cider vinegar, and chili flakes in a small bowl. Stir well and set aside.
02 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add dumplings flat side down and cook for 2 to 3 minutes until golden brown on the bottom.
03 - Add 1/3 cup water to the skillet, cover tightly with a lid, and let the dumplings steam for 5 to 6 minutes until fully cooked. Remove dumplings from the skillet and keep uncovered to prevent sticking.
04 - If necessary, wipe the skillet clean. Add the remaining oil. Add sliced onion and cook for 2 minutes until softened. Stir in garlic, ginger, cabbage, and carrots. Season with salt and pepper. Sauté the mixture, stirring often, for 8 to 10 minutes until vegetables are tender and beginning to caramelize.
05 - Arrange the cooked dumplings over the sautéed vegetables in the skillet. Drizzle evenly with the prepared hot honey. Cover the skillet and warm through for 1 minute.
06 - Remove the skillet from the heat. Top with sliced green onions and toasted sesame seeds. Serve immediately.
