Peanutty Dumpling Salad Recipe

Dinner needs to be fast, but it also needs to feel like something you actually want to eat. This peanutty dumpling salad recipe manages both: crisp-bottomed dumplings over crunchy cabbage and carrot, finished with a creamy peanut-lime dressing. It takes about 25 minutes, and it works for a weeknight or a casual dinner with friends.

Frozen dumplings make this easy — no wrapper rolling or filling mixing required. Pick pork, chicken, or vegetable potstickers or gyoza. The vegetables are flexible too; shredded cabbage and carrot are the classic base, but broccoli slaw or sliced snap peas work well in their place.

Ingredients

For the salad

• 1 lb frozen dumplings (potstickers or gyoza)
• 1 tbsp neutral oil, such as canola or avocado
• 4 cups thinly sliced green cabbage (about ¹⁄₂ small head)
• 1 large carrot, peeled into ribbons or coarsely grated
• 4 radishes, thinly sliced
• ¹⁄₂ cup fresh cilantro, roughly chopped
• ¹⁄₄ cup roasted peanuts, roughly chopped

For the peanut dressing

• ¹⁄₄ cup creamy peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp fresh lime juice
• 2 tsp honey or maple syrup
• 1 tsp toasted sesame oil
• 1 small garlic clove, finely grated
• 3 to 4 tbsp warm water

Method

1. Heat the oil in a large nonstick skillet over medium-high. Place the frozen dumplings in one layer, flat side down, and let them cook undisturbed for 2 to 3 minutes, until the bottoms are golden. Carefully pour in about ¹⁄₄ cup water, cover the skillet, and lower the heat to medium. Steam for 5 to 6 minutes, then uncover and cook for another 1 to 2 minutes so the bottoms crisp up again.
2. While the dumplings cook, make the dressing. In a small bowl, whisk the peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, and grated garlic. Add warm water a tablespoon at a time, whisking, until the dressing is smooth and pourable.
3. In a large bowl, toss the cabbage, carrot, radishes, cilantro, and peanuts with about half the dressing. Taste, then add another spoonful of dressing if you want more.
4. Divide the dressed salad among plates or pile it on a platter. Set the warm dumplings on top and drizzle with the remaining dressing. Finish with extra peanuts and a squeeze of lime if you like.

📌 Note: The salad loses its crunch once dressed. If you’re packing leftovers for lunch, keep the cabbage mixture, cooked dumplings, and dressing in separate containers, and toss them together just before eating.

After one batch, you’ll have the formula memorized: any dumpling, any crunchy vegetable, one good peanut dressing. It’s the kind of dinner that looks and tastes like more effort than it is — which is exactly why you’ll make it again.

Related Terms:

• Peanutty Dumpling Salad Recipe nyt
• Peanutty Dumpling Salad Recipe easy
• salad recipe mayo
• old fashioned salad recipe
• salad recipe with mayonnaise
• salad recipe grow a garden