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Crispy Dumpling Salad

Quick and easy using frozen gyoza dumplings, this delicious East Asian inspired salad makes a great lunch or fast dinner. Appetizingly browned dumplings on a crunchy vegetable salad tossed with an invigorating dressing that's savoury, tangy, and sweet.

Please read the accompanying blog post before starting.

Course Main Course, Salad, Starter
Cuisine Vegan, Asian, plant-based, East Asian
Keyword quick, easy
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings 1
Author Moorlands Eater

Ingredients

  • 15 ml (1 tbsp) bland oil, e.g. sunflower
  • 6 frozen gyoza dumplings (any flavour)
  • 60 ml (4 tbsp) cold water

For the dressing

  • 15 ml (1 tbsp) light soy sauce (can be replaced with regular soy sauce)
  • 15 ml (1 tbsp) sesame oil
  • 15 ml (1 tbsp) rice vinegar
  • 10 ml (2 tsp) honey or other sweetener to taste
  • 1 clove garlic (finely chopped or grated)
  • 2 cm ginger root (finely chopped or grated)
  • chilli flakes (optional: to taste)

For the salad

  • 2 small handfuls red, white, or green cabbage (chopped or shredded)
  • 1 medium carrot (julienned, cut into matchsticks or grated)
  • ½ red pepper (cut into matchsticks)
  • ¼ cucumber (sliced or chopped)
  • 2 spring onions (finely sliced)
  • 25 g roasted peanuts (roughly chopped)
  • 1 handful fresh coriander and/or mint (leaves only, left whole or roughly chopped)
  • 10 ml (2 tsp) toasted sesame seeds

Instructions

  1. Make the dressing: combine all the ingredients either by shaking in screw-topped jar or whisking in a small bowl. Taste and add more of any ingredient if you think it needs it: the dressing should be savoury, tangy and a little sweet.

  2. Make the salad by tossing all the ingredients together.

    Tip: you may wish to hold back some of the spring onion, peanuts, herbs, and sesame seeds to use as a garnish.

  3. Fry the gyoza according to the pack instructions OR as follows:

    Heat the oil to medium in a non-stick frying pan that will fit all the gyoza dumplings in one layer.

    Add the gyoza flat side down and cook for 3 - 5 minutes until the bottoms are golden brown and crispy

    Add 4 tbsp / 60 ml of cold water to the pan (carefully, so the oil doesn't splash you) and put on a lid.

    Cook for another 3 - 5 minutes or until the gyoza are cooked through. Shake the pan occasionally to prevent sticking and remove the lid for the final few minutes to evaporate any remaining water and crisp the bottoms again.

  4. Assemble the salad.

    Add approximately ⅔ of the dressing to the salad and toss well.

    Transfer to a serving plate or bowl and top with the dumplings, crispy side up.

    Serve with the remaining dressing poured over and sprinkle over any reserved spring onion, peanuts, herbs, or sesame seeds.