Stir-fries are in my regular dinner rotation because they’re fast and I can cook veggies and proteins together all in one pan. One day I spotted the bag of frozen Asian dumplings that I always stock for quick lunches and an idea percolated in my head: What about using dumplings instead of meat or tofu in a stir-fry instead? And then a one-pan meal was born. Crunchy on the outside, juicy on the inside, pan-fried dumplings are tossed with crisp-tender veggies and a savory, vinegary sauce that coats everything to glossy perfection. No need to make rice or noodles to go with this stir-fry — with the dumpling wrappers, there’s already a starch included!