Golden dumplings, crunchy vegetables, and a punchy chili crisp dressing come together in a fuss-free summer meal.
Frozen dumplings are always in our freezer, and this might be my favorite way to turn them into dinner when it’s too warm to spend much time in the kitchen.
You get crunch, juicy vegetables, and plenty of sweet-salty heat in every bite. Somewhere between a chopped salad and a very good snack plate, it makes a brilliant summer dinner.
For more low-effort ideas using frozen dumplings, try my Thai dumpling soup, soy shiitake dumpling skillet, or one-skillet coconut curry dumplings next.
Watch the recipe video
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.
Ingredients
This recipe runs on freezer and fridge staples. I use cucumber, cherry tomatoes, scallions, basil, and pan-fried dumplings, then finish everything with peanuts and fried onions for extra crunch.
The vegetables are flexible, so use whatever fridge hangarounds you have. Broccoli, snow peas, avocado, cabbage, radishes, carrots, or edamame all work, but there’s no need to empty the entire produce drawer.
Basil is especially good here. Cilantro works too, but basil gives the salad a softer summer feel.
The dressing combines chili crisp, soy sauce, sesame oil, honey, garlic, lime juice, and rice vinegar. Lime brings the zing, while vinegar cuts through the richer notes and keeps everything nicely balanced.
Recipe tips
- Use any frozen dumplings, potstickers, or gyoza you like, filled with vegetables, chicken, pork, beef, or shrimp.
- For a more filling bowl, add rotisserie chicken.
Pro tip
This recipe serves 4 with about 5 dumplings per person, which works well for a lighter meal. For bigger appetites, simply double the dumplings.
Storage
Keep the dumplings and salad in separate airtight containers in the fridge for up to 1 day. Reheat the dumplings in a skillet until crisp again, then add them to the salad just before serving.
Crispy Dumpling Salad
Ingredients
- 20 dumplings - thawed, use more for larger appetites
- ¼ cup peanut oil - for frying
- 10 oz cherry tomatoes - halved
- 1 cucumber - chopped
- 3 scallions - chopped
- 1 cup basil leaves
- 4 tbsp toasted peanuts - chopped
- 4 tbsp fried onions - for serving
Chili crisp dressing
- 2 tbsp chili crisp
- 1 tbsp rice vinegar
- 2 tbsp low sodium soy sauce
- 1 lime - juiced
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 garlic clove - pressed
- 1 tbsp sesame seeds
Instructions
- Get your prep done first: chop the cucumber and scallions, then halve the cherry tomatoes.
- To make the dressing, whisk together the chili crisp, rice vinegar, soy sauce, lime juice, sesame oil, honey, garlic, and sesame seeds.
- Add the cucumber, tomatoes, scallions, peanuts, and basil to a large bowl. Pour over 3 tablespoons of the dressing, toss, and set aside.
- Heat the oil in a large skillet over high heat. Add the thawed dumplings and cook until crisp and golden on all sides.
- Divide the salad between bowls and top with the dumplings. Scatter over the fried onions, drizzle with the remaining dressing, and serve immediately. Enjoy!
Video
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