Crispy Dumpling Salad with Crunchy Slaw and Sweet Soy Glaze

This is a fast and simple recipe using pan-fried dumplings, fresh slaw, and a sweet soy glaze. It works with any dumplings, frozen or homemade. The salad is crispy, savory, and slightly sweet. Perfect for a quick lunch or dinner.

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Crispy Dumpling Salad with Sweet Soy Glaze Recipe

This Crispy Dumpling Salad with Sweet Soy Glaze is a quick, satisfying dish that turns frozen dumplings into a vibrant and flavorful main course. The mix of crispy-bottomed dumplings over a crunchy cabbage slaw, drizzled with a sticky, sweet-savory glaze, makes it a go-to for weeknight dinners or quick lunches.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Asian-Inspired

Servings 2 Servings

Calories 520 kcal

Equipment

• Frying pan or non-stick skillet
• Mixing bowl
• Small saucepan or microwave-safe bowl (for the glaze)
• Tongs or spatula
• Knife and cutting board (optional, if chopping fresh veggies)
• Serving bowls or plates

Ingredients

  

For the Salad

• 10 frozen dumplings pork, chicken, or veggie
• 2 cups shredded green cabbage or coleslaw mix
• ½ cup shredded carrots
• 2 green onions thinly sliced
• ¼ cup fresh cilantro optional
• 1 tablespoon sesame seeds optional

For the Sweet Soy Glaze

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or brown sugar
• 1 teaspoon sesame oil
• ½ teaspoon chili flakes or chili crisp optional
• 1 garlic clove minced (optional)
• 1 teaspoon cornstarch + 1 tablespoon water optional, for thickening

Instructions

 

• Cook the Dumplings

  Heat a drizzle of oil in a non-stick pan over medium heat. Place the frozen dumplings flat-side down. Cook for 2–3 minutes until bottoms are golden brown.
  
• Steam to Finish

  Add 2–3 tablespoons of water to the pan and quickly cover with a lid. Let dumplings steam for 5–6 minutes until fully cooked through. Uncover and let any remaining water evaporate. Let dumplings crisp up again for 1–2 more minutes. Remove from heat.
  
• Make the Sweet Soy Glaze

  While the dumplings are cooking, mix soy sauce, rice vinegar, honey (or sugar), sesame oil, and chili flakes in a small saucepan. Heat gently on low. Add the cornstarch slurry if a thicker glaze is desired, and stir until it slightly thickens. Alternatively, microwave in short 20-second bursts until warm and slightly thick.
  
• Prepare the Slaw

  In a mixing bowl, combine shredded cabbage, carrots, sliced green onions, and cilantro if using. Toss lightly to combine.
  
• Assemble the Salad

  Divide the slaw between two bowls. Top each with five hot dumplings. Drizzle with the warm sweet soy glaze and sprinkle with sesame seeds if using.
  
• Serve Immediately

  This dish is best enjoyed while the dumplings are still hot and crispy.
  

Notes

• No crispy dumplings? You can use steamed or leftover dumplings too - just warm them before serving.
• Add sliced cucumber or radish for added crunch and freshness.
• For more protein, top with a soft-boiled egg or grilled tofu.
• Want it spicier? Add more chili crisp or a dash of sriracha.
• Don’t skip the rice vinegar - it balances the sweetness of the glaze perfectly.

Keyword Asian Cuisine, Salad Recipe, Vegetarian

Variations on the Dish

A dumpling salad can shift in character with a few small adjustments. The base of slaw, crispy dumplings, and sweet soy glaze stays the same, but the way you serve it changes the whole experience.

• Over rice noodles: Toss cooked noodles with a little sesame oil, then pile on the slaw and dumplings. It feels like a warm noodle bowl with crunch and sauce.
• Mixed into the slaw: Cut the dumplings in half and toss them straight into the salad for a casual, one-bowl meal. Every bite has both crunch and soft dumpling filling.
• Wrapped in lettuce leaves: Use large butter lettuce or romaine leaves, add slaw and a dumpling, then drizzle glaze. It turns the salad into a fresh, handheld wrap that works well for parties.

Experiment with different textures. Sometimes a noodle base makes it more satisfying for dinner. Other times lettuce wraps keep it light enough for a quick lunch.

Ingredient Substitutions

No two kitchens look the same, so a few swaps can make the dish more practical or fit a dietary need without losing flavor.

• For gluten-free: Replace soy sauce with tamari or coconut aminos. The glaze still carries the same salty-sweet balance.
• For vegan: Use maple syrup instead of honey, and pick veggie dumplings or tofu dumplings to keep it fully plant-based.
• For herbs: Cilantro works well, but mint or Thai basil can change the finish and bring a sharper or more aromatic note.
• For vegetables: Packaged coleslaw mix saves time if shredding cabbage feels like extra work. Cucumber or radish slices also add crunch and freshness.

Substitutions let the recipe stay flexible. The important part is to keep a balance of crisp vegetables, hot dumplings, and the sweet-savory glaze that ties everything together.

Final Thoughts

Dumpling salad with a sweet soy glaze hits the sweet spot between quick comfort food and something fresh. It is easy enough for a weeknight meal, flexible enough for different tastes, and still feels satisfying every time.

Keep frozen dumplings in the freezer, a bag of slaw mix in the fridge, and you have the base for a dish that comes together without fuss. Once you try it, you may find yourself returning to it again and again, changing small details to fit the day.

Leo Mcintyre

I’m Leo McIntyre, and my love for cooking was born in my grandmother’s kitchen, where I discovered the magic of traditional Southern recipes. Inspired by her passion and the flavors of my childhood, I started SouthernParm to share these treasured family dishes and keep the rich culinary traditions of the South alive for everyone to enjoy.