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.
Equipment
- Mixing bowl
- Large salad bowl
- Frying pan
- Whisk or fork
- Knife
- Cutting board
Ingredients
For the Salad:
- 1 bag frozen dumplings of choice (20–30 pieces)
- 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)
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 chili crisp or chili oil
- 2-3 tbsp water, to thin
Instructions
- 1. Make the Dressing:- In a medium bowl, whisk together soy sauce, vinegar, garlic, ginger, brown sugar, and chili crisp. Slowly add water, 1 tablespoon at a time, until you reach your desired consistency (usually 2–3 tbsp). Set aside.
- 2. Prepare the Salad:- Add arugula, cherry tomatoes, cucumber, green onions, and onion to a large salad bowl.
- 3. Cook the Dumplings:- Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the frozen dumplings and pan-fry for 3–5 minutes, flipping occasionally, until golden brown and crispy on all sides.
- 4. Assemble the Salad:- Add the cooked dumplings to the salad bowl. Pour the dressing over everything, sprinkle with sesame seeds, and toss gently to combine.
- 5. Serve:- Serve immediately. Optionally, drizzle with extra chili oil for more heat. Enjoy!
Nutrition
Calories: 350kcalCarbohydrates: 27gProtein: 11gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 0.02mgSodium: 2546mgPotassium: 802mgFiber: 6gSugar: 13gVitamin A: 1329IUVitamin C: 36mgCalcium: 297mgIron: 6mg