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Pan-Seared Dumpling Salad

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2 tablespoons canola oil

12 frozen dumplings, pot stickers, or Japanese gyoza

2 shallots, thinly sliced

1 cup frozen shelled edamame

2 tablespoons grated ginger

2 bunches watercress, thick stems removed

Kosher salt

1 tablespoon sesame oil

3 tablespoons rice vinegar

3 tablespoons low-sodium soy sauce

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