Dumpling Salad Recipe
Introduction
Dumpling Salad is a vibrant and satisfying dish that combines crispy dumplings with fresh vegetables and a tangy, sweet chili dressing. It’s perfect for a light lunch or as a colorful side that brings an exciting mix of textures and flavors to your table.
Ingredients
- 1 tbsp sesame oil (see note)
- 1/2 bag frozen Wontons/Potstickers (~16 wontons, Bibigo brand recommended)
- 1 bag frozen, shelled edamame (8 oz)
- 1 bag Chopped Broccoli Slaw Kit (or equivalent)
- 1/2 shallot, thinly sliced with a mandolin
- 2 green onion stalks, finely diced
- 1/2 cup cilantro, diced
- 1/2 cup sweet chili sauce
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1/2 tbsp sesame oil
- 1/4 cup wonton strips
- 2 tbsp diced almonds
- 1 tsp sesame seeds
- Lime wedge, for serving
Instructions
- Step 1: Prepare the frozen dumplings according to the package instructions. For best results, pan-fry each side for 2-3 minutes or use an air fryer to get them nice and crispy.
- Step 2: Cook the edamame in the microwave following the package directions. In a large bowl, combine the chopped broccoli slaw, cooked edamame, diced green onions, thinly sliced shallot, and diced cilantro. Toss well.
- Step 3: In a glass measuring cup, whisk together the sweet chili sauce, rice vinegar, soy sauce, and sesame oil. If the dressing feels too thick, add a tablespoon of water or vegetable broth to thin it out.
- Step 4: Pour the dressing over the salad ingredients and mix thoroughly. Arrange the cooked dumplings on top. If you plan to serve later, keep the dumplings separate until just before serving to keep them crispy.
- Step 5: Garnish your salad with wonton strips, sesame seeds, diced almonds, and a squeeze of fresh lime juice. Serve immediately and enjoy!
Tips & Variations
- Try swapping the broccoli slaw for shredded cabbage or a mix of kale and carrots for a different yet delicious crunch.
- If you prefer a spicier kick, add a dash of sriracha or crushed red pepper flakes to the dressing.
- Use fresh dumplings if available, but adjust cooking time accordingly to ensure they’re cooked through and crispy.
- To make this salad vegan, ensure the dumplings are vegetable-based and use a soy sauce alternative if necessary.
Storage
Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dumplings and salad apart to preserve the dumplings’ crispiness. Reheat dumplings in a skillet or air fryer before serving. Dress the salad just before eating to avoid sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh dumplings instead of frozen?
Yes, fresh dumplings work well. Just adjust the cooking time so they cook thoroughly and crisp up nicely. Pan-frying or air-frying fresh dumplings will give the best texture.
What can I substitute for wonton strips?
If you don’t have wonton strips, you can use crispy fried tortillas cut into strips, crunchy pita chips, or toasted nuts for added texture.
PrintDumpling Salad Recipe
This Dumpling Salad combines crispy pan-fried or air-fried wontons with a fresh and crunchy broccoli slaw, edamame, and a sweet chili dressing for a vibrant, flavorful meal. Topped with wonton strips, almonds, and sesame seeds, it’s a perfect balance of textures and tastes that’s easy to prepare and satisfying.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Salad
- 1 tbsp sesame oil (for cooking dumplings)
- 1/2 bag frozen Wontons/Potstickers (~16 wontons, Bibigo brand recommended)
- 1 bag frozen, shelled edamame (8 oz)
- 1 bag Chopped Broccoli Slaw Kit (or equivalent)
- 1/2 shallot, thinly sliced (using a mandolin)
- 2 green onion stalks, finely diced
- 1/2 cup cilantro, chopped
Dressing
- 1/2 cup sweet chili sauce
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1/2 tbsp sesame oil
Toppings
- 1/4 cup wonton strips
- 2 tbsp diced almonds
- 1 tsp sesame seeds
- Lime wedge, for serving
Instructions
- Cook Dumplings: Prepare the frozen dumplings according to the package instructions. For best results, pan-fry in 1 tbsp sesame oil over medium heat for 2-3 minutes per side until golden and crisp, or alternatively, air-fry them until crispy to enhance texture.
- Cook Edamame: Microwave the frozen edamame following the package directions until heated through. Drain any excess water.
- Prepare Salad Base: In a large bowl, combine the chopped broccoli slaw, cooked edamame, finely diced green onions, shaved shallot, and chopped cilantro. Toss well to mix evenly.
- Make Dressing: In a glass measuring cup, whisk together the sweet chili sauce, rice vinegar, soy sauce, and sesame oil. If the dressing is too thick, thin it by adding 1 tablespoon of water or vegetable broth and mix well.
- Dress Salad: Pour the prepared dressing over the salad mixture and toss thoroughly to coat all ingredients evenly.
- Assemble: Top the dressed salad with the cooked dumplings. If not serving immediately, keep dumplings separate until ready to serve to maintain crispiness.
- Garnish and Serve: Sprinkle wonton strips, diced almonds, and sesame seeds over the top. Serve with a wedge of lime to squeeze over the salad for added brightness and enjoy!
Notes
- Pan-frying or air-frying the dumplings will keep them crispy; avoid boiling or steaming if you want a crunchy texture.
- If the dressing is too thick, thin it out with water or vegetable broth to your preferred consistency.
- To maintain the dumplings’ crunch, add them to the salad just before serving.
- Use a mandolin or sharp knife for thinly slicing the shallot to ensure even texture and flavor distribution.
Keywords: Dumpling Salad, Asian Salad, Wontons, Edamame, Broccoli Slaw, Sweet Chili Dressing, Easy Salad Recipe, Crispy Dumplings
