20-Minute crispy dumpling salad

20-Minute crispy dumpling salad

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Carolin Roitzheim

Carolin Roitzheim

Managing Editor at Kitchen Stories

"When I’m in the mood for something fresh that’s still really satisfying, this dumpling salad is pretty high on my list. Crisp vegetables, a zesty dressing, and crispy dumplings make for the perfect mix of freshness and comfort food. The base is a little like an Asian-style coleslaw and can easily be adapted with whatever vegetables you have on hand. I simply use whatever dumplings I have in the freezer and like best. You can also mix up the vegetables: red cabbage, kohlrabi, or any other crunchy vegetables work just as well. For thin vegetable strips, I like using a julienne peeler, but a regular vegetable peeler, grater, or a sharp knife will do the job just fine. The salad can sit for a little while to let the flavors develop, but I’d wait until just before serving to pan-fry the dumplings until crispy and add them while they’re still warm. That contrast between cool, crunchy vegetables and warm, golden-brown dumplings is what makes this salad so good to me. And if you’re in the mood for a richer dressing, you can easily switch up the chili-lime dressing with some tahini or peanut butter."
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
150 g
Gyoza
½
cucumber
125 g
pointed cabbage
1
carrots
1
scallions
½ clove
garlic
5 g
ginger
½
lime
1 tbsp
agave nectar
1½ tbsp
soy sauce
1 tbsp
rice vinegar
1 tbsp
chili oil
½ tsp
toasted sesame oil
vegetable oil (for frying)
cilantro (for garnish)
sesame seed (for garnish)

Utensils

cutting board, knife, julienne peeler, 2 bowls, fine grater, whisk, frying pan, tongs

Nutrition per serving

Cal460
Fat20 g
Protein14 g
Carb59 g
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  • Step 1/3

    Slice or shred pointed cabbage and cucumber into fine strips. Peel carrots and also slice or shred into fine strips. Slice spring onions diagonally into fine rings and keep a few green rings for serving. Add everything to a large salad bowl.
    • 125 g pointed cabbage
    • ½ cucumber
    • 1 carrots
    • 1 scallions
    • ½ clove garlic
    • 5 g ginger
    • cutting board
    • knife
    • julienne peeler
    • bowl

    Slice or shred pointed cabbage and cucumber into fine strips. Peel carrots and also slice or shred into fine strips. Slice spring onions diagonally into fine rings and keep a few green rings for serving. Add everything to a large salad bowl.

  • Step 2/3

    For the dressing, finely grate garlic and ginger into a small bowl. Add soy sauce, rice vinegar, agave syrup, chili oil, and sesame oil. Squeeze in lime juice and stir everything together. Add to the prepared vegetables and mix, then set aside so the salad can absorb the flavors.
    • 1½ tbsp soy sauce
    • 1 tbsp rice vinegar
    • 1 tbsp agave nectar
    • 1 tbsp chili oil
    • ½ tsp toasted sesame oil
    • ½ lime
    • fine grater
    • bowl
    • whisk

    For the dressing, finely grate garlic and ginger into a small bowl. Add soy sauce, rice vinegar, agave syrup, chili oil, and sesame oil. Squeeze in lime juice and stir everything together. Add to the prepared vegetables and mix, then set aside so the salad can absorb the flavors.

  • Step 3/3

    Meanwhile, prepare dumplings according to package instructions. Fry in a large frying pan with a little oil until golden brown and crispy. Arrange dumplings on salad and sprinkle with cilantro, reserved spring onion greens, and sesame.
    • 150 g Gyoza
    • vegetable oil (for frying)
    • cilantro (for garnish)
    • sesame seed (for garnish)
    • frying pan
    • tongs

    Meanwhile, prepare dumplings according to package instructions. Fry in a large frying pan with a little oil until golden brown and crispy. Arrange dumplings on salad and sprinkle with cilantro, reserved spring onion greens, and sesame.

  • Enjoy your meal!

    20-Minute crispy dumpling salad

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