Crispy Dumpling Salad Soy Dressing
A refreshing and flavorful salad featuring crispy dumplings and a spicy soy dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Stir-fry and toss
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
- 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. For added spiciness, drizzle with extra chili oil if desired.
Notes
- For a vegetarian option, confirm dumplings are meat-free.
- Adjust the level of chili oil based on personal spice preference.
- This salad is best enjoyed immediately after preparation for optimal crispiness of the dumplings.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg