why make this recipe
Crispy Dumpling Salad with Soy Dressing is a delightful blend of textures and flavors. It is perfect for a quick meal or a light lunch. The contrast of crispy dumplings with fresh vegetables creates a satisfying dish that is both healthy and delicious. Plus, this salad is easy to make, making it a great option for busy weeknights.
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 :
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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 desired consistency. Set aside.
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Place arugula, cherry tomatoes, cucumber, green onions, and onion into a large salad bowl.
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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.
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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.
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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 fresh and warm. Place portions on plates and top with additional chili oil if you like some heat. This salad works well as a main dish or as a side dish alongside other Asian-inspired meals.
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 is best enjoyed fresh. If you need to keep it for later, store the dressing separately to prevent the vegetables from becoming soggy.
tips to make Crispy Dumpling Salad with Soy Dressing
- For extra flavor, consider adding other vegetables like bell peppers or carrots.
- If you prefer, you can use homemade dumplings instead of frozen ones.
- Adjust the amount of chili oil or crisp based on your spice preference.
variation
You can swap out the arugula for spinach or mixed greens. Additionally, try different types of dumplings, such as chicken, vegetable, or pork, to give the salad your unique twist.
FAQs
Q: Can I use fresh dumplings instead of frozen?
A: Yes, you can use fresh dumplings. Just follow the cooking instructions as per the package or your recipe for fresh dumplings.
Q: How can I make the dressing spicier?
A: You can add more chili oil or chili crisp to the dressing or include some red pepper flakes.
Q: What can I serve with this salad?
A: This salad pairs well with Asian-style soups, rice dishes, or grilled meats. Enjoy it as a standalone dish or alongside your favorite sides!
Crispy Dumpling Salad with Soy Dressing
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful blend of crispy dumplings, fresh vegetables, and a flavorful soy dressing, perfect for a quick meal or light lunch.
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 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. Drizzle with extra chili oil if desired.
Notes
Best enjoyed fresh. Store dressing separately for leftovers to prevent soggy vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Pan Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
