Dumpling salad

This is heavily influenced by MOB kitchen’s Smacked Cucumber Dumpling Salad, this is just my twist on it! This is truly the best summer lunch-time recipe. You still get the crunch and freshness of the veggies mixed with the savory and warm bursts of the dumplings.

Veggie salad ingredients:

• 1 tbsp of rice vinegar

• 1 tsp of soy sauce

• 1 tsp of Mirin

• 1/2 tsp of toasted sesame oil

• 1 Persian cucumber; cut in half moon shapes

• 1/4 cup of cherry tomatoes; sliced in half

• 1 scallion; sliced up (greens and whites separated)

• Cilantro leaves; chopped up (as much as you like)

Sauce ingredients:

• 3 tbsp of tahini

• 1 tbsp of soy sauce

• 1 tbsp of rice vinegar

• 1 tsp of sugar

• 1/2 tsp of chili crisp / oil of your choice

• 2 tbsp of lukewarm water

Other ingredients:

• 6 - 8 frozen dumplings of your choice; pan fried according to the package (I used the shrimp and chive Mulan Dumplings)

• Scallion greens (reserved from above)

• A sprinkle of toasted sesame seeds

• A sprinkle of crispy onions or shallots

• Optional: more chili crisp or oil

In a bowl big enough for the salad, add in the rice vinegar, soy sauce, mirin and sesame oil (from the veggie salad ingredient list) to create a dressing. Add in the chopped cucumber, cherry tomatoes, scallion whites and cilantro leaves. Let that sit and marinate while you put together the rest of the ingredients.

Cook your dumplings according to the package.

While your dumplings are cooking, whisk together all of the “sauce” ingredients and set that sauce aside. Adjust it to your personal taste.

When the dumplings are cooked, add them directly to the salad bowl with the veggies. Toss everything together.

Drizzle the sauce you made (with the tahini) over the top and top with sesame seeds, crispy onions and (optional) more chili crisp or oil!