Dumpling salad
- Janine Ratcliffe
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Serves 4
Easy
Prep: 15 mins
Cook: 15 mins
0 reviews
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This crispy dumpling salad comes topped with bright pink sesame pickled cabbage for a zingy flavour and colour contrast
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Try our dumpling salad, then discover easy Chinese dumplings, Chinese soup dumplings and pork dumplings. We've also got plenty more Chinese recipes to try including our hoisin duck, five-spice roast duck and Peking duck.
Dumpling salads are easy to throw together and look so impressive. Look for gyoza in the freezer cabinet – most supermarkets have a good selection now so choose whatever filling is your favourite. It will make more cabbage than you need but will keep for a week or so in the fridge.
Dumpling salad recipe
Ingredients
Nutrition
-
175g Chinese leaf
finely shredded
-
2 carrots
peeled and shredded
-
½ cucumber
deseeded and shredded
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4 spring onions
chopped (keep greens and whites separate)
-
handful of coriander
-
1 red chilli
finely chopped (optional)
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16-20 gyoza dumplings
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black and white sesame seeds
DRESSING
- 1 tbsp rapeseed oil
- 2 tsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp finely grated ginger
PICKLED RED CABBAGE
-
400g red cabbage
finely shredded
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100ml rice vinegar
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2 tbsp caster sugar
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2 tsp sesame oil
Nutrition: per serving
- kcal228
- fat8g
- saturates1g
- carbs26g
- sugars14g
- fibre9g
- protein8g
- salt2.2g
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Method
-
step 1
To make the pickled cabbage, put the cabbage in a plastic lidded container. Put the vinegar, sugar, ½ tsp of salt and 5 tbsp of water in a pan, and bring to a simmer. Take off the heat and cool a little, then pour over the cabbage. Leave for 1 hr, shaking occasionally, then stir in the oil. Keep in the fridge until needed (any leftovers will keep for a week).
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step 2
To make the dressing, whisk all the ingredients together with 2 tbsp of cold water.
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step 3
Put the Chinese leaf, carrots, cucumber, spring onion whites, coriander and chilli, if using, in a large bowl. Season with a little salt then toss together.
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step 4
Cook the dumplings following pack instructions.
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step 5
Toss the veg with half the dressing and pile up on a platter with the warm dumplings. Drizzle over the rest of the dressing then top with some of the pickled cabbage, spring onion greens and sesame seeds.
More ways with dumplings
Authors
Janine RatcliffeFood director
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