PAN FRIED DUMPLING SALAD
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Ever wondered what to eat with potstickers to make them a full (and nourishing) meal? This easy pan fried dumpling salad with peanut soy dressing is the way to go!

Pan fried dumpling salad with peanut soy dressing and fresh limes.

I love dumplings / potstickers, plus I’m also a huge fan of peanut butter, roasted peanuts and coriander. While a dumpling salad might seem a little weird, if you like these ingredients the meal is definitely a winning combination! Skip the coriander if you must, but only if you don’t like it!

The dumplings and warm dressing take the chill off the salad, making it a great autumn dinner.

For another dumpling meal, try this easy dumpling stir fry. The type of meat you use is only limited by the flavours of dumplings you can buy!

 

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Pan fried dumpling salad with peanut soy dressing and fresh limes.

PAN FRIED DUMPLING SALAD

Keyword: MAIN MEALS, PORK
Difficulty: Easy
Ready In: 35 minutes
Serves: 4

Ever wondered what to eat with potstickers to make them a full (and nourishing) meal? This easy pan fried dumpling salad with peanut soy dressing is the way to go!

QUICK PRINT

Ingredients

DRESSING

  • 1/4 cup peanut butter (65g)
  • 2 Tbsp soy sauce
  • 2 Tbsp water
  • 1 Tbsp honey
  • 1 Tbsp lime juice
  • 1/2 Tbsp peanut oil
  • 1 tsp crushed ginger
  • 1/2 tsp curry powder

SALAD

  • 1/4 green cabbage
  • 1/8 tsp salt
  • 1 capsicum (any colour)
  • 1 large carrot
  • 2 spring onions
  • 2 handfuls fresh coriander
  • 1 lime
  • 100 g sugar snap peas (3.5oz)
  • 1/3 cup dry roasted peanuts (65g)

DUMPLINGS

  • 1 Tbsp peanut oil
  • 600 g frozen pork dumplings (1lb 5oz)

Instructions

  1. PREPARE DRESSING

    Whisk together all dressing ingredients in a heatproof bowl, until mostly combined (it doesn’t need to be smooth at this stage).

  2. PREPARE SALAD

    Finely shred cabbage and place in a large bowl with the salt. Toss to combine. Dice capsicum, finely dice carrot, finely slice spring onions and roughly chop coriander. Cut lime into wedges. Trim ends off sugar snap peas and cut peas in half. Place in a heatproof dish and microwave for 1 minute, until tender.

  3. COOK DUMPLINGS

    Drizzle oil into a large frying pan, then add the dumplings. Add water to one third of the height of the dumplings. Cover with a lid, turn heat to high and cook for 5 minutes, until water has evaporated. Uncover, reduce heat to low and cook for 3-5 more minutes, until dumplings are golden underneath and cooked through.

  4. SERVE

    Add capsicum, carrot, sugar snaps and half of the spring onions, coriander and peanuts to cabbage. Microwave dressing for 30 seconds, until warm, then whisk until smooth. Pour over the salad and toss to combine.

  5. Stir through dumplings and season to taste with salt and pepper, if needed. Divide between individual serving bowls and top with remaining spring onions, coriander and peanuts. Serve with lime wedges.

Recipe Notes

WINE MATCH: An off-dry Riesling.
GLUTEN-FREE OPTION: Choose gluten-free soy sauce. Use gluten-free dumplings. Alternatively, you could swap the dumplings for gluten-free pork meatballs or chopped sausages (pan fry until cooked through) and add some cooked rice noodles.
INGREDIENT SWAPS / NOTES: For an extra burst of colour, you could use a combination of green and red cabbage. You can use regular roasted, salted peanuts. Feel free to use any dumpling flavour you like (try vegetarian ones for an easy vegetarian meal).
STORING AND REHEATING: Store individual portions in containers in the fridge and reheat in the microwave (it will be more like a stir fry than a salad). Coriander, lime and peanuts are best added after heating.

 

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