Borrow a Chinese Cooking Technique to Make the Tastiest Tortellini

Keep a bag of frozen tortellini tucked away in your freezer and you can rest easy knowing that a quick meal is always at the ready. This series on fast tortellini dinners will show you how to transform frozen tortellini into dinner using pantry staples and a few surprising techniques. Pasta sauce is just the beginning!

The best part of potstickers is the crispy, cracker-like bottom they get from being seared in the pan before steaming; it’s one of the many reasons we keep a bag stashed in the freezer. In this tiny recipe we’re giving tortellini, another freezer staple, the same treatment — pan-frying it and then tossing with veggies and sauce. And you thought pasta night was getting a little predictable!

Tortellini are dumplings, just like potstickers, so why not cook them the same way? Searing the tortellini in a skillet before steaming means the bottoms get golden-brown and crispy, adding an extra element to your pasta dinner. Toss some frozen veggies in the skillet while you’re at it and you’ve got a complete meal.

Heat about a tablespoon of olive or vegetable oil in a large skillet over medium-high heat. Once hot, spread frozen tortellini in an even layer in the skillet. Cook until the bottoms have turned golden-brown, 1 to 2 minutes. Add a mix of frozen vegetables (like bell peppers, carrots, and edamame) and then pour in a few tablespoons of water, immediately cover the skillet with a lid, turn the heat to low, and steam the mix for about 6 to 8 minutes, until the water is absorbed and the tortellini are cooked through. From there, add your favorite stir-fry sauce or serving with the dipping sauce of your choice.

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