I love this recipe because it’s quick, colorful, and full of bold flavors. The dressing is a perfect mix of tangy, salty, nutty, and slightly sweet, which pairs beautifully with the crispy dumplings and crunchy veggies. It’s a fun, family-friendly dish that works just as well for a light dinner as it does for lunch. Plus, it’s easy to prep ahead, making it a lifesaver on busy days.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Sesame-Soy Dressing
3 tbsp tamari or all-purpose soy sauce 2 tbsp mild vinegar substitute 1 tbsp sesame oil 1 tsp freshly minced garlic 1 tsp freshly grated ginger 1 tbsp brown sugar 1 tbsp toasted sesame seeds 1 tbsp chilli oil crisp, plus extra to serve (optional) 1 spring onion (scallion), finely sliced 2 tbsp finely chopped coriander (cilantro) 2–3 tbsp water
Salad
2 cups (150 g) shredded wombok cabbage (or green cabbage) 1 Lebanese (short) cucumber, sliced 2 spring onions (scallions), finely sliced ½ red onion, finely sliced 24 vegetable dumplings (or gyoza of your choice), prepared as per the packet instructions ½ cup (7 g) coriander (cilantro) leaves ¼ cup (40 g) finely chopped roasted peanuts
Directions
I start by making the sesame-soy dressing. In a medium bowl, I whisk together the soy sauce, vinegar substitute, sesame oil, garlic, ginger, brown sugar, sesame seeds, chilli oil crisp, spring onion, and chopped coriander. I gradually whisk in the water, a tablespoon at a time, until I reach my preferred consistency — I usually use all 3 tablespoons for a pourable texture.
To prepare the salad, I place the cabbage, cucumber, spring onions, and red onion in a large serving bowl.
I cook the dumplings according to the packet instructions. My favorite way is to pan-fry them — I heat a bit of oil in a non-stick pan, brown the bottoms, then add water and cover to steam until cooked through. This method gives them a lovely golden crispness while keeping them soft inside.
Once the dumplings are ready, I place them over the salad and drizzle the dressing on top. I toss everything gently to combine, then garnish with fresh coriander leaves and roasted peanuts. I like to add an extra drizzle of chilli oil crisp for a spicy finish before serving.
Servings and Timing
This recipe serves 4 people. It takes about 25 minutes to prepare and 10 minutes to cook, making it a total of around 35 minutes — perfect for a quick, nourishing meal.
Variations
I sometimes use chicken, or prawn dumplings instead of vegetable ones for variety. For extra greens, I add shredded lettuce, edamame, or grated carrots. If I want a lighter dressing, I replace some soy sauce with lime juice. I’ve also made it into a warm salad by serving the dumplings straight from the pan over lightly wilted cabbage — just as delicious.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 24 hours. The vegetables lose a bit of crunch, but the flavors stay strong. I don’t recommend freezing this salad, but I sometimes reheat the dumplings separately before tossing them with the cold salad for a nice contrast in temperature and texture.
FAQs
Can I use any kind of dumplings?
Yes, I can use vegetable, chicken, or prawn dumplings — fresh or frozen both work well.
What’s the best way to cook dumplings for this salad?
I prefer pan-frying for that perfect crispy base and chewy texture, but boiling or steaming also works.
Can I make the dressing ahead?
Absolutely, I make it up to 3 days ahead and keep it in a sealed jar in the fridge. I just shake it well before using.
What vegetables can I substitute?
I use whatever I have — lettuce, shredded carrot, bell pepper, or even finely sliced snow peas are great options.
Can I make this salad vegan?
Yes, I use vegan dumplings and check that my soy sauce and chilli oil are vegan-friendly.
How can I make it spicier?
I add extra chilli oil crisp or a pinch of red pepper flakes to the dressing.
Can I serve it warm instead of cold?
Yes, I sometimes serve the salad warm with freshly cooked dumplings and slightly wilted cabbage.
How do I stop the dumplings from sticking together?
I cook them in batches and coat them lightly with oil after cooking to keep them separate.
Can I use peanuts other than roasted?
Yes, raw peanuts can be used, but I prefer roasted for their crunch and depth of flavor.
What’s the best way to serve this dish?
I love serving it in a large shallow bowl so the dumplings sit beautifully on top of the crisp, colorful salad.
Conclusion
I love how this sesame-soy dumpling salad turns simple frozen dumplings into a vibrant, flavorful, and wholesome meal. The mix of crunchy vegetables, tangy dressing, and crispy dumplings makes it both refreshing and deeply satisfying. It’s the kind of dish I crave for quick lunches or casual dinners — simple to make, packed with texture, and full of Asian-inspired flavor.
A vibrant sesame-soy dumpling salad featuring crisp, pan-fried dumplings tossed with crunchy vegetables and a tangy sesame-soy dressing. It’s a fresh, flavorful, and satisfying meal that turns simple frozen dumplings into something special.
Ingredients
Sesame-Soy Dressing:
3 tbsp tamari or all-purpose soy sauce
2 tbsp mild vinegar substitute
1 tbsp sesame oil
1 tsp freshly minced garlic
1 tsp freshly grated ginger
1 tbsp brown sugar
1 tbsp toasted sesame seeds
1 tbsp chilli oil crisp, plus extra to serve (optional)
1 spring onion (scallion), finely sliced
2 tbsp finely chopped coriander (cilantro)
2–3 tbsp water
Salad:
2 cups (150 g) shredded wombok cabbage (or green cabbage)
1 Lebanese cucumber, sliced
2 spring onions (scallions), finely sliced
1/2 red onion, finely sliced
24 vegetable dumplings (or gyoza of your choice), prepared as per packet instructions
1/2 cup (7 g) coriander leaves
1/4 cup (40 g) finely chopped roasted peanuts
Instructions
In a medium bowl, whisk together soy sauce, vinegar, sesame oil, garlic, ginger, brown sugar, sesame seeds, chilli oil crisp, spring onion, and coriander. Gradually whisk in water until the dressing reaches a pourable consistency.
In a large serving bowl, combine the cabbage, cucumber, spring onions, and red onion.
Cook dumplings according to package instructions. For best texture, pan-fry in a little oil until golden on the bottom, then steam by adding water and covering until cooked through.
Place the cooked dumplings over the salad and drizzle with sesame-soy dressing. Toss gently to coat everything evenly.
Top with coriander leaves, roasted peanuts, and an extra drizzle of chilli oil crisp if desired. Serve immediately.
Notes
Use chicken, or prawn dumplings for variety.
Add extra vegetables like grated carrot, lettuce, or edamame for color and crunch.
For a vegan version, use plant-based dumplings and vegan-friendly soy sauce.
Make the dressing up to 3 days ahead and store in the fridge.
Serve warm by adding freshly cooked dumplings over slightly wilted cabbage.
