Dumpling Salad

Cooked honey-soy dumplings tossed with crisp vegetables and herbs in a creamy, savory peanut-soy dressing.

Ingredients

• 600 g honey soy dumplings, cooked
• 1 bunch coriander (cilantro), leaves and tender stems
• 2 spring onions (scallions), sliced
• 2 cucumbers, sliced
• 200 g cherry tomatoes, halved
• 2 tbsp peanut butter
• 1/4 cup light soy sauce
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 2 tbsp honey
• 1 tbsp sesame seeds
• 1 garlic clove, crushed
• 1 tbsp crushed ginger
• 2 red chillies, sliced (optional)

Method

• 1

  Step 1: Whisk the dressing

  Add the peanut butter, light soy sauce, olive oil, white wine vinegar, honey, sesame seeds, crushed garlic, crushed ginger, and sliced red chillies (if using) to a large salad bowl and whisk until smooth and well combined.

• 2

  Step 2: Add the salad ingredients

  Add the cooked honey soy dumplings, coriander, sliced spring onions, sliced cucumbers, and halved cherry tomatoes to the bowl.

• 3

  Step 3: Toss to coat

  Toss gently but thoroughly until the dumplings and vegetables are evenly coated in the dressing (use salad tongs or two large spoons to avoid breaking the dumplings).

• 4

  Step 4: Serve

  Serve immediately while the dumplings are still warm, or let stand 5–10 minutes for flavors to mingle before serving.

Tips

• For best texture, **cool the dumplings for 5 minutes** after cooking so they don’t wilt the vegetables too much.
• If the dressing is very thick, **thin with 1–2 tbsp water** (or a splash of vinegar/soy) and whisk again.
• Swap coriander with **mint or basil** if preferred.
• Add crunch with **crushed peanuts** (in addition to or instead of sesame seeds).
• **Storage:** Refrigerate leftovers in an airtight container for up to 2 days; toss again before serving (dumplings will soften as they sit).

Nutrition (per serving, estimate)