This fresh and vibrant dumpling salad brings together crisp vegetables, golden pan-fried dumplings and a bold sesame-soy dressing. I love how quickly it comes together while still feeling like something special.
Why You’ll Love This Recipe
I enjoy this recipe because it gives me a satisfying meal without requiring much effort. Frozen dumplings make it easy, while the crunchy vegetables and punchy dressing keep everything bright and full of flavour. I like crisping the dumplings for extra texture, and the whole dish works perfectly for lunch or dinner.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
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 (optional, plus extra to serve)
24 vegetable dumplings (or any dumplings of choice that are not pork)
½ cup (about 7 g) coriander leaves
¼ cup (about 40 g) finely chopped roasted peanuts
Directions
Make the dressing – I whisk the tamari, vinegar, sesame oil, garlic, ginger, brown sugar, sesame seeds, chilli crisp, spring onion and coriander together. Then I add water a little at a time until I reach the consistency I like.
Prepare the salad – I place the shredded cabbage, cucumber, spring onions and red onion into a large bowl.
Cook the dumplings – I prefer to pan-fry them. I heat 1–2 tbsp oil in a non-stick pan over high heat, add the dumplings and cook for 1–2 minutes until golden on the bottom. Then I add about ½ cup (125 ml) water, reduce the heat to low, cover and steam for around 4 minutes or until cooked through.
Assemble – I add the cooked dumplings to the salad bowl. I pour the dressing over everything and toss gently. Then I finish with coriander leaves and chopped peanuts.
Serve immediately to keep the dumplings crisp and the vegetables fresh.
Servings And Timing
This recipe makes 4 servings.
Prep time: about 25 minutes
Cook time: about 10 minutes
Total time: about 35 minutes
Variations
I sometimes swap the vegetables for shredded carrot, red cabbage, snow peas or bean sprouts.
I like using different dumpling varieties (vegetable, chicken or seafood) as long as they suit my preference.
For a milder dressing, I mix sesame oil, tamari and rice wine vinegar in equal parts.
To make the meal more filling, I serve it with rice, noodles or grilled tofu.
Storage/Reheating
I store the salad vegetables and dressing separately in airtight containers in the fridge for up to 3 days.
Cooked dumplings keep in the fridge for up to 2 days; I reheat them before adding to the salad.
Once tossed together, the salad lasts about 24 hours, though the vegetables lose some crunch.
I don’t freeze the assembled salad because the texture changes too much.
FAQs
How can I make the dressing without sesame oil?
If I’m out of sesame oil, I replace it with a neutral oil like vegetable or canola and keep the toasted sesame seeds for flavour.
Can I use gluten-free dumplings?
Yes, I often use gluten-free dumplings when needed. The cooking method stays exactly the same.
How crispy should the dumplings be?
I like to brown the bottoms well so they’re golden and slightly crisp before steaming. It gives the salad great texture.
Can I prepare this salad in advance?
I prepare the vegetables and dressing ahead of time, store them separately, and cook the dumplings just before serving for the best texture.
Is this salad vegan?
It can be. The base ingredients are plant-based, so I simply choose vegan dumplings and a vegan-friendly chilli crisp if needed.
Conclusion
I love how fresh, crunchy and flavourful this dumpling salad is. It’s easy enough for a quick weeknight dinner but special enough to serve guests. The combination of crisp vegetables, golden dumplings and bold dressing keeps me coming back to it again and again.
A quick and refreshing salad featuring crispy dumplings, crunchy vegetables, and a bold sesame-soy dressing. Perfect for lunch or dinner with minimal effort.
Total Time:35 minutes
Yield:4 servings
Ingredients
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 (optional, plus extra to serve)
24 vegetable dumplings (or any dumplings of your choice except pork)
1⁄2 cup (about 7 g) coriander leaves
1⁄4 cup (about 40 g) finely chopped roasted peanuts
Instructions
Make the dressing – In a bowl, combine tamari, rice wine vinegar, sesame oil, garlic, ginger, brown sugar, sesame seeds, chilli crisp (if using), spring onion and chopped coriander. Add the water gradually until the desired consistency is reached.
Prepare the salad – Add the shredded cabbage, cucumber slices, spring onions and red onion to a large bowl.
Cook the dumplings – Heat 1–2 tbsp of oil in a non-stick pan over high heat. Add the dumplings and cook for 1–2 minutes until the bottoms are golden. Add 1⁄2 cup (125 ml) water, reduce heat to low, cover and steam for about 4 minutes or until cooked through.
Assemble – Place the cooked dumplings on top of the vegetables. Pour the dressing over and toss gently. Top with coriander leaves and chopped peanuts. Add extra chilli crisp for more heat if desired.
Serve immediately for the best texture.
Notes
Store dressing and vegetables separately if preparing ahead.
Dumplings can be steamed or air-fried for a lighter option.
Add extra vegetables like carrots, red cabbage, or snow peas for variation.
Salad is best enjoyed fresh; refrigeration may soften the vegetables.
