Sesame-soy Dumpling Salad
Servings: 4 servings
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.
Ingredients
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
Instructions
- Make the soy dressing – 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 and serve – 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.
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.Scan for full recipe:
