Description

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

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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.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Salad
Method: Pan-Fry and Toss
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 8g
Sodium: 960mg
Fat: 21g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 4g
Protein: 13g
Cholesterol: 0mg