why make this recipe
Crispy Dumpling Salad with Soy Dressing is a fun and tasty dish that combines the crunchiness of fried dumplings with fresh vegetables. It’s perfect for a light meal or as a side dish. This salad is packed with flavor and texture, making it enjoyable for everyone. Plus, it’s quick and easy to prepare, which makes it a great choice for busy days.
how to make Crispy Dumpling Salad with Soy Dressing
Ingredients:
- 1 bag (20–30 pieces) frozen dumplings of choice
- 180 g arugula
- 150 g cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 60 g green onions, sliced
- 60 g onion, thinly sliced
- 30 g sesame seeds
- 15 ml olive oil, for frying
- 75 ml tamari or soy sauce
- 30 ml rice vinegar
- 5 g freshly minced garlic
- 5 g freshly grated ginger
- 15 g brown sugar
- 15 ml chili crisp or chili oil
- 30–45 ml water, to thin
Directions:
- In a medium bowl, combine tamari or soy sauce, rice vinegar, garlic, ginger, brown sugar, and chili crisp. Gradually whisk in water, one tablespoon at a time, until the dressing reaches the desired consistency. Set aside.
- Place arugula, cherry tomatoes, cucumber, green onions, and onion into a large salad bowl.
- Heat olive oil in a large pan over medium-high heat. Arrange frozen dumplings in a single layer and cook for 3–5 minutes, turning occasionally, until all sides are crisp and golden brown.
- Add the crispy dumplings to the salad bowl with the vegetables. Drizzle the prepared dressing over the salad, sprinkle with sesame seeds, and toss gently to ensure even distribution.
- Immediately portion the salad onto plates. For added spiciness, drizzle with extra chili oil if desired.
how to serve Crispy Dumpling Salad with Soy Dressing
Serve the salad immediately after tossing to enjoy the crispy dumplings while they are still crunchy. You can serve it as a main dish or as a side alongside grilled meat or other Asian-inspired dishes.
how to store Crispy Dumpling Salad with Soy Dressing
If you have leftovers, store the salad in an airtight container in the fridge. However, it’s best eaten fresh, as the dumplings may lose their crispness when stored. If you need to store it, keep the dressing separate to avoid sogginess until you are ready to eat.
tips to make Crispy Dumpling Salad with Soy Dressing
- Use a variety of fresh vegetables for added color and flavor.
- Adjust the spiciness of the dressing by adding more or less chili oil.
- Feel free to try different types of dumplings, like vegetable or pork, to suit your taste.
variation
You can switch up the greens by using spinach or mixed greens. Also, try adding other vegetables like bell peppers, radishes, or shredded carrots for more variety.
FAQs
Q: Can I use homemade dumplings for this salad?
A: Yes, you can use homemade dumplings if you prefer! Cook them in the same way as the frozen ones.
Q: Is this salad gluten-free?
A: To make it gluten-free, use gluten-free tamari instead of soy sauce and check the label of your dumplings.
Q: Can I make the dressing ahead of time?
A: Yes, you can prepare the dressing in advance and store it in the fridge. Just give it a good shake before using it.
Crispy Dumpling Salad with Soy Dressing
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A fun and tasty dish combining crunchy fried dumplings with fresh vegetables, perfect for a light meal or side dish.
Ingredients
- 1 bag (20–30 pieces) frozen dumplings of choice
- 180 g arugula
- 150 g cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 60 g green onions, sliced
- 60 g onion, thinly sliced
- 30 g sesame seeds
- 15 ml olive oil, for frying
- 75 ml tamari or soy sauce
- 30 ml rice vinegar
- 5 g freshly minced garlic
- 5 g freshly grated ginger
- 15 g brown sugar
- 15 ml chili crisp or chili oil
- 30–45 ml water, to thin
Instructions
- In a medium bowl, combine tamari or soy sauce, rice vinegar, garlic, ginger, brown sugar, and chili crisp. Gradually whisk in water, one tablespoon at a time, until the dressing reaches the desired consistency. Set aside.
- Place arugula, cherry tomatoes, cucumber, green onions, and onion into a large salad bowl.
- Heat olive oil in a large pan over medium-high heat. Arrange frozen dumplings in a single layer and cook for 3–5 minutes, turning occasionally, until all sides are crisp and golden brown.
- Add the crispy dumplings to the salad bowl with the vegetables. Drizzle the prepared dressing over the salad, sprinkle with sesame seeds, and toss gently to ensure even distribution.
- Immediately portion the salad onto plates. For added spiciness, drizzle with extra chili oil if desired.
Notes
Serve immediately for the best texture. Store leftovers in an airtight container but for best quality, keep the dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Pan-Frying
- Cuisine: Asian