This crispy Dumpling Salad brings together golden, air-fried dumplings with crunchy coleslaw and a tangy-sweet dressing that coats every bite. I first tried something like this at a friend's potluck, and I couldn't stop going back for more. The contrast between the warm, crispy dumplings and the cool, fresh vegetables is honestly so good.
If you're looking for a quick weeknight dinner that feels special, this is it. It takes just 20 minutes from start to finish, and if you love easy meals like my Chicken Avocado Wrap or Shredded Tofu Wrap, you'll want this one on repeat. Sometimes I'll make extra dressing and toss it with leftover Turkey Pinwheels the next day.
Why This Dumpling Salad Works
This isn't your typical leafy green salad. The dumplings add substance, the coleslaw brings crunch, and the dressing ties everything together with the perfect balance of savory, sweet, and tangy. You can serve it as a main dish or a side, and it's filling enough that even my husband (who always asks "where's the protein?") is satisfied.
The Dumpling Salad is flexible too. If you can't find vegetable dumplings, use chicken or pork ones. No air fryer? Pan-fry them until they're golden and crispy. The dressing works with just about any Asian-style dumpling or potsticker you have on hand.
Jump to:
Dumpling Salad Ingredients
Here's everything you need to make this crispy dumpling salad with coleslaw.
See Recipe Card Below This Post For Ingredient Quantities
For the Salad:
- Vegetable dumplings or potstickers : The star of the dish. Air-frying or baking them makes them crispy, which is key for texture. Frozen dumplings work great here.
- Coleslaw mix : Saves you from chopping cabbage and carrots. You can also make your own mix with shredded cabbage, carrots, and a little purple cabbage for color.
- Cilantro : Adds fresh, herbaceous flavor. If you're not a cilantro fan, parsley works just as well.
- Green onion : Brings a mild onion flavor and a pop of color.
For the Dressing:
- Rice wine vinegar : Gives the dressing its tangy base. Don't substitute regular vinegar unless you're in a pinch, it's too sharp.
- Sesame oil : Adds a nutty, toasted flavor that makes the dressing taste restaurant-quality.
- Soy sauce : Brings saltiness and umami. Use low-sodium if you're watching your salt intake.
- Sweet chili sauce : This is what makes the dressing sweet and slightly spicy. You can find it in the Asian aisle.
- Garlic : Adds a punch of flavor. Fresh garlic is best here.
- Ginger root : Brings warmth and a little zing. Fresh ginger makes all the difference.
To Serve:
- Sesame seeds: Toasted sesame seeds add a nutty crunch on top.
- Chili oil (optional): If you like heat, a drizzle of chili oil takes this over the top.
How to Make Dumpling Salad
Follow these steps to make the perfect crispy gyoza Dumpling Salad.
Cook the Dumplings: Cook your dumplings according to the package directions. I prefer baking or air frying them to make them crispy, but steaming and pan-frying to brown are other options. I air-fried mine at 400°F for 10 minutes. They should be golden and crunchy on the outside.
Make the Dressing: While the dumplings cook, combine the rice wine vinegar, sesame oil, soy sauce, sweet chili sauce, garlic, and ginger in a jar or small bowl. Whisk it together until everything is well mixed. The dressing should smell garlicky and a little sweet.
Prepare the Salad: In a large mixing bowl, add the coleslaw mix, cilantro (or parsley), and green onions. Once the dumplings are cooked, add them to the salad while they're still warm. This helps them absorb a little of the dressing.
Combine: Pour the dressing over the salad and dumplings, and toss everything together until the veggies are coated and the dumplings are mixed in evenly.
Serve: Top with sesame seeds and chili oil (if desired). Serve immediately for the best flavor and texture. You can store leftovers in the fridge for up to two days, though the dumplings will soften as they sit.
Substitutions and Swaps
Dumplings: Use any type you like. Chicken, pork, shrimp, or tofu dumplings all work. Frozen potstickers from the grocery store are perfect.
Coleslaw mix: If you can't find a pre-made mix, shred your own cabbage and carrots. You can also add thinly sliced bell peppers or snap peas.
Cilantro: Swap for parsley, basil, or mint if you're not a cilantro person.
Sweet chili sauce: If you don't have it, mix a little honey with sriracha or use hoisin sauce for a different flavor.
Rice wine vinegar: In a pinch, use apple cider vinegar and add a tiny bit of sugar to mellow it out.
Air fryer: If you don't have one, pan-fry the dumplings in a little oil until crispy, or bake them in the oven at 400°F for 15 to 20 minutes, flipping halfway through.
Equipment For Dumpling Salad
- Large mixing bowl: Big enough to toss everything together without making a mess.
- Jar or small bowl for dressing: A mason jar with a lid works great. You can shake it instead of whisking.
- Mini whisk: For mixing the dressing if you're using a bowl.
- Air fryer (or other cooking method for dumplings): An air fryer makes the crispiest dumplings, but an oven or stovetop works too.
Storage and Make-Ahead Tips
Refrigerate leftovers in an airtight container for up to two days. The dumplings will soften as they sit, but the flavors get even better overnight.
Store the dressing separately if you want to keep the Dumpling Salad fresh longer. Toss it together right before serving.
Reheat the dumplings in the air fryer or oven for a few minutes to crisp them back up if you prefer them warm.
Meal prep friendly: You can cook the dumplings and prep the veggies ahead of time. Store everything separately and assemble when you're ready to eat.
Expert Tips
Don't skip the air fryer step. Crispy dumplings are what make this Dumpling Salad special. If you steam them, they'll be too soft.
Use fresh garlic and ginger. Pre-minced stuff from a jar doesn't have the same punch.
Toss the salad right before serving. The longer it sits, the more the coleslaw wilts. If you're making it ahead, keep the dressing and salad separate.
Add extra veggies if you want. Shredded carrots, snap peas, edamame, or sliced cucumbers all work well.
Taste the dressing before adding it. If it's too tangy, add a little more sweet chili sauce. If it's too sweet, add more soy sauce or vinegar.
Top with crushed peanuts for extra crunch and flavor.
What You'll Love About This Dumpling Salad
- It's ridiculously quick. You're looking at 20 minutes total, and most of that is just waiting for the dumplings to cook.
- The textures are perfect. Crispy dumplings, crunchy coleslaw, and a silky dressing that brings it all together.
- It's healthier than takeout. You control the ingredients, and it's packed with vegetables without feeling like diet food.
- Leftovers hold up well. The Dumpling Salad stays good in the fridge for up to two days, though the dumplings soften a bit.
- It's customizable. Swap the cilantro for parsley, use different dumplings, add extra veggies. It's hard to mess this one up.
FAQ
How do you make a crispy gyoza salad?
Cook your gyoza (or dumplings) in the air fryer or pan-fry them until they're golden and crispy. Toss them with fresh coleslaw, cilantro, and green onions, then drizzle with a sesame oil dressing. The key is getting the dumplings crispy before adding them to the salad. My friend Alex always reheats his leftovers in the air fryer to keep them crunchy.
What are the ingredients for dumplings?
Most dumplings are made with a filling of ground meat (pork, chicken, or shrimp) or vegetables, combined with garlic, ginger, soy sauce, and sesame oil, all wrapped in a thin dough wrapper. For this Dumpling Salad, I use store-bought frozen vegetable dumplings to save time, but you can use any type you like.
What is the most delicious salad in the world?
That's completely subjective, but this dumpling salad is definitely up there for me. The combination of crispy dumplings, crunchy vegetables, and a tangy-sweet dressing hits all the right notes. If you love Asian-inspired salads, this one is hard to beat.
What are common dumplings making mistakes?
The biggest mistake is overcrowding the pan or air fryer, which makes the dumplings steam instead of crisp up. Also, don't skip the oil when pan-frying, it's what gives them that golden, crunchy texture. And never add dumplings to a cold pan, they'll stick. Let the pan or air fryer preheat first.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Dumpling Salad
Dumpling Salad
Ingredients
- 300 g vegetable dumplings or potstickers or a gluten-free option
- 370 g coleslaw mix or shredded cabbage carrots and optional onions
- 1 bunch cilantro or parsley finely chopped
- 1 bunch green onion finely chopped
For the dressing:
- ½ cup rice wine vinegar
- 1 ½ tablespoon sesame oil
- 3 tablespoon soy sauce or liquid aminos for soy-free
- 3 tablespoon sweet chili sauce
- 4 cloves garlic minced
- 1 thumb ginger root minced
To serve:
- Sesame seeds optional
- Chili oil optional
Instructions
- Cook the dumplings according to the package instructions. For extra crispiness, air fry at 400°F (200°C) for 10 minutes, or steam and pan fry to your preference.
- While the dumplings cook, prepare the dressing by whisking together the rice wine vinegar, sesame oil, soy sauce, sweet chili sauce, garlic, and minced ginger in a small bowl or jar.
- In a large mixing bowl, combine the coleslaw mix, cilantro (or parsley), and green onions.
- Once the dumplings are cooked and crispy, add them to the salad bowl. Pour the dressing over the top and toss everything together to coat.
- Serve the salad immediately, garnished with sesame seeds and chili oil if desired.
Leave a Reply