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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
Cook Time 15 minutes
Total Time 25 minutes
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