Description
A refreshing salad featuring crispy dumplings and a spicy soy dressing.
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, use vegetable dumplings.
- Adjust the amount of chili oil to taste for desired spiciness.
- Fresh ingredients provide the best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cooking and Tossing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg