Stir-fry with shrimp and Chinese dumplings

Ingredients:

• 3 tablespoons of vegetable oil
• 1 package (400 g) of frozen dumplings with vegetable filling
• 1 package (500 g) of stir-fry vegetable mix (carrots, bell peppers, Chinese cabbage, etc.), large pieces cut in half (about 6 cups)
• 450 g medium shrimp, peeled and deveined
• 1 tbsp finely chopped peeled ginger root
• 2 cloves garlic, thinly sliced
• 1/3 cup sweet Thai chili sauce
• 2 tablespoons lightly salted soy vinegar
• 1 tbsp. l. rice vinegar
• 2 green onions, thinly sliced

Preparation:

1. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Place the vareniki in a single layer. Fry until golden brown, 2-3 minutes per side. Add 1/4 cup water to the skillet. Cook, stirring occasionally, until the liquid has evaporated, about 1 minute; transfer the vareniki to a bowl.
2. Heat 1 tablespoon of vegetable oil in the same skillet. Add the vegetables and cook, stirring occasionally, until crisp-tender, 8-10 minutes; transfer to the bowl with the vareniki.
3. Heat the remaining 1 tablespoon of vegetable oil in a skillet. Add the shrimp, ginger, and garlic. Cook, stirring occasionally, until the shrimp are cooked through, about 2 minutes.
4. Return the dumplings and vegetables to the pan and stir to distribute the ingredients evenly. Add the chili sauce and soy sauce; cook, stirring gently, until a glaze forms, about 1 minute. Remove from heat and add the rice vinegar and half of the green onions. Stir. Sprinkle with the remaining green onions and serve.