Okay, hear me out – what if your favourite dumplings and your go-to fresh, crunchy salad had a love child? This Viral Dumpling Salad is exactly that. Crispy, golden veggie dumplings sitting pretty on a bed of colourful, crunchy veggies, all tossed in the most lick-the-bowl worthy sesame ginger soy dressing. It’s spicy, zesty, and the kind of girl dinner energy that actually leaves you feeling full and fabulous.
Plus, it takes like… 15 minutes to throw together. Faster than your dumpling order would arrive, just saying. So, are we making this for dinner? (Obviously, yes.)
Why you’ll love this recipe
Under 20-minute meal – Because who has time for anything longer?
Crunch + heat + umami = PERFECTION in a bowl!
Totally customisable – Add your fave dumplings or veggies!
Not your average salad – It’s fun, it’s fresh, it’s a vibe.
How to make the best Viral Dumpling Salad
1. Cook your dumplings to crispy perfection
You can pan-fry, steam, or even air-fry them (because we love options). But if you’re here for the crunch, go with pan-fried. Steaming or boiling dumplings are your easiest options however, they tend to go more soggy in this salad.
2. Chop your veggies like a pro
Thin slices = restaurant-level texture. Think shredded purple cabbage, julienned carrot, and the prettiest yellow capsicum. I recommend a mandolin for quick prep!
3. Make the dressing (the star of the show)
This sesame ginger soy dressing is a flavour bomb – zesty, nutty, a little sweet, and packed with umami goodness. Don’t skip this part! Also, if you like a little spicy in your life, drizzle with chilli oil after too!
4. Assemble & toss
Layer the crunchy veggies, place those golden dumplings on top, and drizzle that addictive dressing all over. Bonus points for crispy shallots, chopped peanuts and toasted sesame seeds.
5. Devour immediately
No one wants a soggy dumpling, so get in there while it’s fresh and crispy.
Ingredients you’ll need for this recipe
- Your favourite dumplings
- Purple cabbage
- Capsicum (preferably yellow or red varieties)
- Carrot
- Coriander
- Peanuts
- Sesame seeds
- Fried shallots
- Chilli crisp or chilli oil
- Ginger
- Soy or tamari sauce
- Toasted sesame oil
- Rice wine vinegar
- Monk fruit sugar or maple syrup
- Long red chilli
- Edamame
- Pickled ginger
What other vegetables can I add?
Feel free to mix it up! Try thinly sliced cucumber, radish, snow peas, green beans or even shredded lettuce for extra crunch.
What type of cabbage works best?
I love using purple cabbage for that gorgeous pop of colour, but green cabbage or Napa cabbage will also work beautifully. You could even use wombok and make a take on a classic wombok salad which I think would work beautifully!
How can I make this a high-protein meal?
Great question! You can:
- Use protein-packed dumplings (like tofu ones)
- More edamame beans
- Sprinkle in sunflower, hemp seeds or pumpkin seeds for extra plant-based protein
- Throw in tahini or peanut butter into your dressing to boost the protein level
Can I serve this warm instead of cold?
Definitely! If you prefer a warm salad, quickly stir-fry the cabbage and capsicum for 1-2 minutes before assembling. The warmth will help the dressing soak in even more!
What’s the best way to get restaurant-quality dumplings at home?
For that perfect crispy-bottom, soft-top dumpling, follow this foolproof method:
- Heat a pan with 1 tbsp oil over medium heat.
- Place dumplings in a single layer and cook for 2-3 minutes until golden brown on the bottom.
- Add ¼ cup water, cover with a lid, and steam for 2-3 minutes.
- Remove the lid and let the remaining water evaporate for extra crispiness.
More recipes you might like
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Vegan Smoked Gouda Cheese
Viral Dumpling Salad
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This Viral Dumpling Salad is the ultimate fusion of crispy pan-fried dumplings and fresh, crunchy veggies, all tossed in a bold sesame ginger soy dressing. It’s spicy, zesty, and packed with texture – basically, the girl dinner you didn’t know you needed!
Ingredients
5 Dumplings of Choice
1/2 cup Purple Cabbage
1/4 Yellow or Red Capsicum
1 Long Red Chilli, de-seeded
1/4 cup Coriander (optional)
1/2 Carrot
1/4 cup Edamame Beans
1 tbsp Oil (if frying dumplings)
- Soy, Sesame Ginger Dressing
1 tbsp Soy or Tamari Sauce
1/2 tbsp Rice Wine Vinegar
1/2 tbsp Toasted Sesame Oil
1 tsp Monk Fruit Sugar or Maple Syrup
1 tsp Freshly Minced Ginger
- Garnishes
Chopped Peanuts
Sesame Seeds
Fried Shallots
Pickled Ginger
Chilli Crunch/Chilli Oil
Directions
- If pan-frying: Heat a little oil in a pan over medium heat. Add dumplings and cook until golden and crispy on the bottom. Add a splash of water, cover, and steam for 2-3 minutes. If steaming: Place dumplings in a steamer over boiling water and steam for 5-7 minutes until tender.
- Whisk together soy sauce, rice vinegar, toasted sesame oil, maple syrup/monk fruit sugar, and ginger in a small bowl.
- In a large bowl, toss the shredded purple cabbage, julienned carrot, sliced yellow capsicum, cooked edamame beans, coriander, and sliced chilli.
- Add the warm dumplings on top. Garnish with the dressing, pickled ginger, chopped peanuts, fried shallots and sesame seeds. You can also add chilli crunch or oil here too for extra spice!
