If you’re looking for the perfect way to use the bag of frozen dumplings that’s been sitting at the back of your freezer, then look no further than my Viral Crispy Dumpling Salad. This salad is filled with crisp veggies, a salty dressing, and is loaded up with your frozen dumplings of choice. Plus, it comes together in just 15 minutes, making it the perfect salad to whip up in a pinch!
Friends, I don’t know about you, but if you opened up my freezer, you’d find at least three bags of frozen dumplings that have been sitting in there for weeks. Frozen dumplings are one of those foods that I always buy, but then forget to cook. Truthfully, I don’t know why – with so many varieties of frozen dumplings on the market, there are so many delicious options that come together in a matter of minute. Plus, they’re the perfect after-school snack for my hungry boys. But for some reason, I always forget that they are there.
That is, until I discovered this Viral Dumpling Salad recipe. This recipe is the perfect way to use up your favorite frozen dumplings and turn them into a healthy, delicious, veggie-packed dinner that is made in a matter of minutes! Genius, right? While I can’t take all of the credit for this recipe (the incredible Nicole of @simple.home.edit came up with the original recipe), I am so excited to be sharing my own version. This one is topped with a tangy, salty, Asian-inspired dressing that’s loaded up with chili crisp and pairs perfectly with the frozen dumplings. Truly, what could be better than that?
What You Need to Make This Easy Dumpling Salad
- Soy Sauce or Coconut Aminos: If you want to keep this recipe gluten-free, you can use coconut aminos. Otherwise, low sodium soy sauce works great, in this recipe.
- Rice Vinegar: Rice vinegar adds just the right amount of tang to the dressing. Don’t skip it!
- Toasted Sesame Oil: Sesame oil is packed with flavor, and really brings this dressing to life.
- Garlic: I always recommend using fresh garlic, whenever possible. The flavor is truly unbeatable, and this recipe is no exception!
- Ginger: While I recommend using fresh ginger, grated ginger also gets the job done. Use what you have!
- Sesame Seeds: Sesame seeds add both crunch and flavor – they may be small, but they are mighty! Don’t skip them!
- Coconut Sugar: Coconut sugar adds just the right amount of sweetness to the dressing and helps to balance out the salty flavors.
- Chili Crisp: You can buy the chili crisp or make your own, but either way, be sure not to skip this! It adds just the right amount of flavor and heat to this recipe, making it absolutely delicious.
- Green Onions: Dumplings and green onions are an unbeatable combination, which is why they’re perfect in both the salad and the dressing.
- Cilantro: Cilantro adds a bright, herby flavor that pairs perfectly with this recipe!
- Napa Cabbage: Crunchy napa cabbage makes for the perfect base for this salad. Plus, unlike lettuce, the cabbage stays crunchier, longer. What could be better than that?
- Persian Cucumbers: Petite persian cucumbers are small and crunchy, which pairs perfectly with the soft and tender dumplings.
- Purple Onion: Purple onion is packed with flavor and adds the perfect punch to this salad.
- Baby Tomatoes: I love the color and texture that baby tomatoes add to this salad – don’t skip them!
- Roasted Peanuts: I love garnishing this dumpling salad with roasted peanuts for the perfect, crunchy texture!
- Frozen Dumplings: Pick your favorite frozen dumplings and use them in this recipe!
How to Make This Dumpling Salad in < 15 Minutes
To make this salad, start by preparing the dumplings. Pan-fry the frozen dumplings according to the package instructions and set them aside.
Next, prepare the dressing. Add all of the dressing ingredients (the soy sauce or coconut aminos, rice vinegar, toasted sesame oil, garlic, ginger, sesame seeds, coconut sugar, chili crisp, green onions, and cilantro) to a bowl and whisk them until they’re fully combined. The dressing will be thick – if you prefer a thinner dressing, add 2-3 tablespoons of water to the dressing until it reaches your desired consistency.
Then, prepare the salad. Wash and chop the napa cabbage and persian cucumbers and add them to a large bowl alongside the purple onion, green onion, cilantro, and baby tomatoes. Add the dumplings on top of the salad, then pour the dressing on top of all of it. Toss until the dumplings and salad are fully coated in the dressing. Garnished with the chopped, salted peanuts, then serve and enjoy!
Frequently Asked Questions
Any variety of frozen dumplings work well, in this recipe! Whether you use pork dumplings, chicken dumplings, or veggie dumplings, all of them work just as well. I recommend just using what you already have on-hand!
Yes! The salad and dressing themselves are naturally vegetarian / vegan-friendly. Just be sure to use veggie dumplings in this recipe, and it is perfectly plant-based.
Since this salad comes together so quickly and easily, I don’t recommend preparing it ahead of time. However, the dressing absolutely can be – just prepare the dressing as instructed below, transfer to an airtight jar, and store it in the fridge until you’re ready to use it (up to one week).
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
For the Dressing:
- ¼ Cup Low Sodium Soy Sauce or Coconut Aminos
- 3 Tablespoons Rice Vinegar
- 2 Tablespoons Toasted Sesame Oil
- 2 Cloves Garlic, mashed
- 2 Teaspoons Freshly Grated Ginger, or substitute 1 teaspoon ground ginger
- 1 Tablespoon Sesame Seeds
- 1 Tablespoon Coconut Sugar
- 1 Teaspoon Chili Crisp or Salsa Macha
- 2 Green Onions, finely chopped
- 2 Tablespoons Cilantro, finely chopped
For the Salad:
- 3 Cups Napa Cabbage, finely chopped
- 2 Persian Cucumbers, finely diced
- ¼ Cup Purple Onion, finely sliced
- 2 Green Onions, finely sliced
- ¼ Cup Cilantro, chopped
- ¾ Cup Baby Tomatoes, halved
- ⅓ Cup Roasted Peanuts, chopped
- 16 Frozen Dumplings
Instructions
- To make this salad, start by preparing the dumplings. Pan-fry the frozen dumplings according to the package instructions and set them aside.
- Next, prepare the dressing. Add all of the dressing ingredients (the soy sauce or coconut aminos, rice vinegar, toasted sesame oil, garlic, ginger, sesame seeds, coconut sugar, chili crisp, green onions, and cilantro) to a bowl and whisk them until they're fully combined. The dressing will be thick – if you prefer a thinner dressing, add 2-3 tablespoons of water to the dressing until it reaches your desired consistency.
- Then, prepare the salad. Wash and chop the napa cabbage and persian cucumbers and add them to a large bowl alongside the purple onion, green onion, cilantro, and baby tomatoes.
- Add the dumplings on top of the salad, then pour the dressing on top of all of it. Toss until the dumplings and salad are fully coated in the dressing.
- Garnished with the chopped, salted peanuts, then serve and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
Response
Thank you for sharing this recipe. It was easy to make – added couple more veggies to the salad. The dressing takes this salad to next level. The dumplings 🥟 are a great addition . I will add this salad to my salad repertoire- and thanks to Nicole @kalejunkie my salad repertoire is expanded.