Crispy Dumpling Salad with Spicy Soy Dressing

4.95 from 17 reviews

Crispy Dumpling Salad with Spicy Soy Dressing

This Crispy Dumpling Salad is the ultimate fusion dish—golden pan-fried dumplings meet a fresh, crunchy salad and a bold chili-soy dressing that packs a punch. It’s quick, customizable, and totally crave-worthy. Whether you're using store-bought vegan dumplings or homemade, this recipe delivers in flavor, texture, and simplicity.

Course Salad

Cuisine Asian Fusion

Diet Vegan

Keyword Asian salad with soy dressing, chili crisp salad, crispy dumpling salad, dumpling arugula salad, vegan dumpling salad

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 350kcal

Cost $8–$12 USD

Equipment

Mixing bowl
Large salad bowl
Large frying pan with a lid
Whisk or fork
Knife
Cutting board

Ingredients

For the Salad:

1 bag frozen vegan dumplings about 20–30 pieces; choose a type suitable for pan-frying and follow the packet
1½ cups arugula
1 cup cherry tomatoes (halves)
1 cucumber (thinly sliced)
1 cup green onions (sliced)
½ onion (thinly sliced)
¼ cup sesame seeds
1 tbsp olive oil for frying; adjust to the packet and pan as needed

For the Dressing:

5 tbsp tamari or soy sauce
2 tbsp rice vinegar
1 tsp freshly minced garlic
1 tsp freshly grated ginger
1 tbsp brown sugar
1 tbsp vegan chili crisp or chili oil or less to taste; check for fish or shrimp ingredients
2-3 tbsp water, to thin for the dressing; additional cooking water only as directed on the dumpling packet

US Customary - Metric

Instructions

Whisk together the tamari or soy sauce, rice vinegar, garlic, ginger, brown sugar and vegan chili crisp. Add the 2–3 tbsp water a tablespoon at a time. Taste and adjust the heat to suit you. Set aside; you may not need all the dressing.
Wash and thoroughly dry the arugula. Add it to a large bowl with the halved cherry tomatoes, sliced cucumber, green onions and onion.
Cook the vegan dumplings using the packet instructions for pan-frying. Use the olive oil as needed for the pan, keep the dumplings in a single layer and cook in batches if crowded. If the packet calls for water and covered steaming, include that step and its full cooking time. Once the filling is hot and fully cooked, uncover and let excess water evaporate so the bases crisp. A browned wrapper alone does not mean a frozen dumpling is cooked through.
Just before serving, toss the vegetables with a little dressing. Add the cooked dumplings and sesame seeds, then gently combine or arrange the dumplings on top. Add more dressing to taste and serve the rest on the side.
Serve straight away for the best contrast between the crisp dumplings and fresh vegetables. Add extra vegan chili crisp only if you want more heat.

Notes

Dumplings and timing: The 25-minute total is an estimate. Dumpling size, filling, packet method and batch size determine the actual cooking time. Follow the full packet instructions; do not stop after 3–5 minutes just because the wrapper has browned.

Dressing: Start with a small amount and add more to taste. Soy sauce, tamari and chili crisp vary in saltiness and heat, and you may have dressing left over.

Make ahead: Refrigerate the dressing in a sealed container for up to three days. Store the vegetables separately and cook the dumplings fresh for the best texture. Keep packed lunches chilled.

Gluten-free option: Use certified gluten-free dumplings and tamari, and check all remaining ingredients, including the chili crisp.

Nutrition: Dumpling bag sizes and fillings vary considerably, so the displayed values are only rough estimates. For accurate tracking, use your packet weight and nutrition label and the amount of dressing actually served.

Nutrition