Sesame-soy Dumpling Salad
A vibrant, textured dumpling salad that combines crispy-bottom dumplings with chilled fresh veggies and a zesty sesame-soy dressing for big flavor and crunch.
Equipment
- 1 Mixing bowl for dressing and tossing salad
- 1 Non-stick skillet for cooking dumplings
- 1 Lid to cover skillet during steaming
Ingredients
Main ingredients
- 3 tablespoon tamari or all-purpose soy sauce
- 2 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon freshly minced garlic
- 1 teaspoon freshly grated ginger
- 1 tablespoon brown sugar
- 1 tablespoon toasted sesame seeds
- 1 tablespoon chilli oil crisp plus extra to serve (optional)
- wombok cabbage shredded
- Lebanese cucumber sliced
- spring onions chopped
- red onion sliced
- coriander rough chopped
- peanuts
- 24 vegetable dumplings or dumplings of choice, prepared to packet specs
Instructions
Instructions
- Whisk together tamari, rice wine vinegar, sesame oil, garlic, ginger, brown sugar, sesame seeds, chili oil crisp, spring onion, and coriander to make the dressing.
- Heat a non-stick skillet over medium heat, add the dumplings in a single layer. Cook until the bottoms get golden and crispy, about 2 to 3 minutes.
- Splash 2 to 3 tablespoon water into the skillet, cover with lid and steam dumplings until cooked through, about 3 to 4 minutes.
- While dumplings steam, prep salad greens: shred wombok cabbage, slice cucumber and red onion, and toss with dressing in a bowl.
- Place cooked dumplings on top of salad and drizzle extra chili oil crisp if desired.
- Serve immediately to enjoy contrast between crispy dumplings and fresh salad.
Notes
To reheat, crisp dumplings in skillet. Store salad undressed and dress before serving for best texture.