This Dumpling Salad takes just 1 pan and 25 minutes to make. It’s crispy, crunchy, and packed with bold flavor thanks to pan-fried gyoza and a sesame-ginger vinaigrette.
Perfect for busy weeknights when you want something fresh, easy, and healthy—without flopping in front of your family. It's so good!!!
Ingredients
- Frozen gyoza – Use your favorite brand of veggie or plant-based dumplings. I like to pan-fry them for that crispy golden edge.
- Carrots – Matchstick carrots add color and crunch. You can buy them pre-shredded to save time.
- Red cabbage – Shredded finely, it adds texture and holds up well with dressing.
- Green onion – Adds a fresh, slightly zippy bite. Slice them thinly.
- Toasted peanuts – Chopped for extra crunch and nutty flavor. You could also sub cashews.
- Edamame – I used frozen edamame for ease—just microwave or steam quickly before using.
- If you love this recipe, make sure to try these awesome Asian dinners and my Oriental cabbage salad next!
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make Dumpling Salad
- Mix the dressing: Add all dressing ingredients to a mason jar. Cover and shake for 20 seconds until emulsified.
- Cook the potstickers: Pan-fry gyoza according to package directions until golden and crispy.
- Assemble the salad: In a large bowl, combine carrots, cabbage, green onion, peanuts, and edamame.
- Add gyoza and dress: Place the crispy gyoza on top, drizzle with dressing, and toss gently to combine.
- Serve: Garnish with extra peanuts and fresh cilantro, and enjoy right away!
What kind of gyoza should I buy?
Any frozen veggie or plant-based potstickers will work great. I love ones with mushrooms or tofu inside.
Tips
- Buy the pre-shredded veggies – I’m all about shortcuts on busy nights. Bagged coleslaw mix and matchstick carrots make this recipe even faster (and no extra chopping!).
- Pan-fry those potstickers – Trust me, the crispy golden edges are worth the few extra minutes. Don’t just steam them—crunchy is where the magic happens.
- Play around with dumplings – I usually go for veggie gyoza, but tofu or mushroom ones are great too. If you’ve got homemade dumplings, go ahead and show off!
- Toss in some greens – When I want to bulk this up, I add a handful of baby spinach or kale. It makes the salad even more filling and adds color.
- Turn up the heat – I like a little kick, so I’ll drizzle sriracha over mine or mix some chili flakes right into the dressing.
- Switch up the nuts – Toasted peanuts are my go-to, but chopped cashews or almonds are just as delicious if that’s what you’ve got.
- Creamy dressing twist – Sometimes I add a spoonful of tahini to the vinaigrette for a creamy, nutty vibe. It’s so good with the soy and ginger.
- Add a protein boost – This salad pairs perfectly with crispy tofu or baked tempeh. I’ve even tossed in extra edamame when I wanted something quick.
- Make it ahead-friendly – Just keep the dressing and gyoza separate until you’re ready to serve. It keeps everything fresh and crisp.
- Gluten-free option – If you’re avoiding gluten, just grab gluten-free dumplings and tamari instead of regular soy sauce. Easy swap!
What To Serve With Potsticker Salad
This salad works great on its own, but here are some of my favorite things to serve with it:
- Spring Rolls – Store-bought or homemade, always a hit!
- Sticky Sesame Chickpeas
- Lime Cilantro Rice
- Asian Slaw
- Miso Soup
What’s The Difference Between Gyoza, Dumplings, And Potstickers?
Gyoza are Japanese dumplings with thin wrappers and finely chopped fillings. Potstickers are the Chinese version—usually bigger with thicker wrappers. Both are pan-fried and steamed, and both fall under the general dumpling category.
Freezing And Storing Instructions
- To Store. Keep leftovers in an airtight container in the fridge for up to 2 days. Store dressing separately if you can.
- To Freeze. Don’t recommend freezing this salad—it’s best fresh.
- To Make Ahead. Prep all veggies and dressing ahead of time. Cook the gyoza fresh right before serving.
- To Reheat. Gyoza can be crisped in a skillet or air fryer for a few minutes.
More Asian Recipes
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Recipe Card
Dumpling Salad
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INGREDIENTS
For the Salad
- 1 pound package frozen gyoza
- 1 ½ cup carrots, matchsticks
- 2 cups red cabbage, shredded like for coleslaw
- ¾ cup green onion, sliced
- ⅓ cup toasted peanuts, chopped
- ½ cup edamame beans, i used frozen
- Cilantro for garnish, optional
For the Dressing
- ¼ cup avocado oil, or olive oil
- 2 tablespoon maple syrup
- 2 tablespoon low sodium soy sauce
- 2 tablespoon rice vinegar
- 2 teaspoon toasted sesame oil
- 2 teaspoon fresh ginger, grated
- 1 teaspoon garlic, minced
- Pinch of salt
- Pinch of black pepper
INSTRUCTIONS
- Mix the dressing: Add all dressing ingredients to a mason jar. Cover and shake for 20 seconds until emulsified.
- Cook the potstickers: Pan-fry gyoza according to package directions until golden and crispy.
- Assemble the salad: In a large bowl, combine carrots, cabbage, green onion, peanuts, and edamame.
- Add gyoza and dressing: Place the crispy gyoza on top, drizzle with dressing, and toss gently to combine.
- Serve: Garnish with extra peanuts and fresh cilantro, and enjoy right away!
- If you loved this recipe, please leave a 5-star rating and review below!
ADD YOUR OWN PRIVATE NOTES
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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