Sesame-soy Dumpling Salad

A fresh, healthy, adaptable salad that turns frozen dumplings into a family favourite.

When I first saw “Dumpling Salad” blowing up on Instagram, I have to admit I was sceptical. I’ve been burned by viral recipes before (looking at you, viral tomato and feta pasta 😂🙈). But the idea of turning frozen dumplings – a freezer staple in our house – into a fresh, light and fuss-free meal had me intrigued. Could this be the weeknight dinner hack I didn’t know I needed? Spoiler alert: it absolutely was!

What sold me was how effortlessly this salad comes together. A crisp mix of fridge veggies and pan-fried dumplings (because crispy edges are non-negotiable) are tossed in a bold sesame-soy dressing that’s bursting with flavour. It’s the kind of recipe that works for any season. But with the heat cranking up here in Australia, it’s a lifesaver on those busy days when you want something refreshing and satisfying without spending ages in the kitchen.

My kids, of course, have their own take. Apparently, the dressing is “too chunky” for them (their words, not mine 😂). So I customise their plates with a simple mix of sesame oil, rice wine vinegar and tamari, which they drizzle over their dumplings and salad. And that’s the beauty of this recipe – it’s completely adaptable!

If you’re wondering, yes, Sesame-soy Dumpling Salad gets my stamp of approval! It’s quick, it’s packed with flavour and texture, and it tastes insanely good. Plus, it’s great for meal prep – I’ve had leftovers straight from the fridge, and they’re just as delicious the next day. Trust me, once you try my take on this viral recipe, you’ll understand why it is worth the hype!

What other vegetables can I use?

Add shredded carrots, red cabbage, green cabbage, blanched green beans, snow peas (mangetout), bean sprouts or sliced radishes.

What are the best freezer dumplings to buy?

This is going to be dependent on where you are based. One of my favourite vegetable dumplings without a long list of additives and made with recognisable ingredients is Mushiki Vegetarian Gyoza. Another option is Mr Chen’s Vegetable Gyoza. But you can use any dumplings you like!

What if my kids don’t like the dressing?

No problem! The dressing is bold and flavourful, so if your kids prefer something simpler, try serving their dumplings with an equal part mix of sesame oil, soy sauce and rice wine vinegar. It’s mild, tasty and still ties the dish together.

What can I serve with this salad?

This dish is filling on its own, but you can add steamed rice or noodles on the side for an extra boost. For a more substantial meal, pair it with some grilled chicken or tofu.

Watch how to make Sesame-soy Dumpling Salad

What are some other dumpling recipes?

If you love dumplings, I think you’ll enjoy:

Wonton Dumpling Soup
Stir-fried Pork and Green Beans

Sesame-soy Dumpling Salad

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5 from 1 review

Transform frozen dumplings into a quick, fresh and flavourful meal with this Sesame-soy Dumpling Salad. Crispy pan-fried dumplings, crunchy veggies and a bold dressing make this the ultimate family-friendly dinner or lunch.

• Total Time: 35 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

SESAME-SOY DRESSING

• 3 tbsp tamari or all-purpose soy sauce
• 2 tbsp rice wine vinegar
• 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 (can be substituted with green cabbage)
• 1 Lebanese (short) cucumber, sliced
• 2 spring onions (scallions), finely sliced
• ½ red onion, finely sliced
• 24 vegetable dumplings (or dumplings/gyoza of your choice), prepared as per the packet instructions (see note 1)
• ½ cup (7 g) coriander (cilantro) leaves
• ¼ cup (40 g) finely chopped roasted peanuts

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Instructions

SESAME-SOY DRESSING

1. Add all of the ingredients, except the water, to a medium bowl and whisk to combine. Add the water, 1 tablespoon at a time, until your desired consistency is reached (I use all 3 tablespoons of water).

ASSEMBLE

1. Add the cabbage, cucumber, spring onion and red onion to a large bowl. Top with the dumplings. Pour the dressing over, toss to coat, then add the coriander leaves and peanuts to garnish. Drizzle over more chilli oil crisp, if using.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – My preference is to pan-fry my dumplings. They are ready fast and the chewy texture works really well in this salad. I recommend following the cooking instructions on the packet, but I find this a foolproof method: Heat 1–2 tablespoons of oil in a non-stick frying pan over high heat, add the dumplings and cook for 1–2 minutes until the base is browned. Add ½ cup (125 ml) of water, reduce the heat to low, cover with a lid and steam for 4 minutes or until the liquid has absorbed and the dumplings are cooked.

 

Make ahead

• Salad ingredients – Prep and store the vegetables in separate airtight containers in the fridge for up to 3 days.
• Dressing – Mix the dressing and store it in a sealed jar in the fridge for up to 3 days. Shake well before using.
• Dumplings – Prepare and store cooked dumplings in the fridge for up to 2 days. Reheat before assembling the salad or serve cold.

Leftovers

Refrigerate leftovers in an airtight container for up to 24 hours. The salad may lose some crunch but will still be flavour-packed. Not suitable to freeze.

• Author: Nicole
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Salad, Vegetarian
• Method: Tossed Salad
• Cuisine: Asian-Inspired