If you love crispy dumplings and a refreshing crunchy salad, then you’re in for a treat with this Viral Asian Dumpling Cucumber Salad! This unique salad features homemade chicken dumplings that are tossed with crunchy cucumbers and edamame and coated in a light soy-vinegar dressing. It’s the perfect combination of textures and flavors that your taste buds will love!

Asian dumpling cucumber salad in a white serving bowl.
Kelley Simmons Kelley’s Tips

Before You Get Started

  • Don’t overfill the dumplings. You only need to use about 1/2 tablespoon of filling in each dumpling. If you add any more than that, you’ll risk the filling leaking out during cooking.
  • Get them crispy. After steaming the dumplings, let them sit in the pan for another minute or two to crisp up the bottoms again.
  • Chill before serving. If you have the time, let the salad sit in the fridge for 10-15 minutes after tossing it to allow the flavors to meld together. This simple step makes the cucumber salad so much more flavorful!
  • This salad actually keeps for a day or two in the fridge! I was shocked at how crispy the dumplings still were after being in the dressing overnight.
Kelley

Ingredients

Dumplings

  • Ground Chicken: I love using ground chicken in the dumplings. It’s lean so it feels lighter than pork or beef, but still juicy and flavorful!
  • Cabbage: Adds a touch of sweetness and keeps the filling moist.
  • Green Onions: The mild onion flavor brightens the dumpling filling.
  • Ginger: Adds warm, aromatic flavor that you’ll commonly find in Asian recipes.
  • Low Sodium Soy Sauce: Seasons the filling without making it too salty.
  • Dark Soy Sauce: Thicker than regular soy sauce to add a richer, slightly sweeter flavor.
  • Sesame Oil: Just a little drizzle adds a beautiful nutty, toasty aroma.
  • Dumpling Wrappers: I like to use store-bought wrappers to keep things quick and easy!

Cucumber Edamame Salad

  • Persian Cucumbers: These little cucumbers are extra crunchy (and they don’t have large seeds!), which makes them perfect for slicing thin and tossing in this salad.
  • Edamame: Adds protein and a nice pop of green color.
  • Soy Sauce: Adds that classic salty-savory flavor to the dressing.
  • Rice Vinegar: I love the mild tanginess that it adds to the dressing, it pairs perfectly with the soy sauce.
  • Sesame Oil: Adds a rich, toasty flavor.
  • Brown Sugar: Adds a touch of sweetness.
  • Garlic: Fresh garlic adds so much flavor!

For Serving

  • Sesame Seeds: Adds crunch and makes the dish look even more appealing.
  • Chili Oil: This is my secret finishing touch. It adds heat and a glossy finish that makes those dumplings irresistible!

How to Make Asian Dumpling Cucumber Salad

Dumplings

  1. Make the filling: Add ground chicken, cabbage, green onion, ginger, soy sauce, dark soy sauce and sesame oil to a large bowl. Mix to combine.
  2. Divide the mixture among the wrappers. Typically takes about 28 of so wrappers depending on how much filling you put in each. I like to do about 1/2 tablespoon into each.
Dumpling filling in a white mixing bowl.
Filling on a dumpling.
  1. Fold dumplings: Brush the edges of the wrapper with water. (This helps it stick together.)
  2. Use a dumpling maker to press the edges together or fold the wrapper and pleat the edges with your hands.
Dumpling folded in half in dumpling maker.
Dumplings ready to steam and fry.
  1. Pan fry dumplings: Add 1 tablespoon of oil to a pan and sauté dumplings for 2-3 minutes on one side until golden brown. Add in some water (about 3-4 tablespoons) and place a lid over the pan to steam. They should be done once all of the water is absorbed.
  2. You can let them sit in the pan for 1-2 minutes after to recrisp the bottoms. Set aside while you assemble the salad.
Dumplings cooking in skillet.
Pan fried dumplings in skillet.

Cucumber Salad

  1. Combine soy sauce, rice vinegar, sesame oil, sugar, garlic and crushed red pepper flakes in a small bowl. Whisk to combine.
  2. Pour Asian dressing on to the cucumbers and edamame and toss to combine, set aside until your ready to toss with the dumplings.

Assemble

  • To serve: Toss the dumplings and the salad together and toss to combine. I was shocked at how crispy the dumplings stayed in the sauce! Serve with sesame seeds on top and a drizzle of chili oil. Enjoy!

Frequently Asked Questions

Can I use a different protein for the dumplings?

Yes! Ground pork or turkey would both work great in these dumplings. Pork is the more traditional option, but I personally prefer to use chicken.

What if I can’t find Persian cucumbers?

You can use English cucumbers instead! Just slice them thinly and scoop out the seeds, if you want to, so they don’t water down the salad.

How do I store leftovers?

The dumplings are definitely best enjoyed fresh, but if you have leftovers store them separately from the salad. Reheat the dumplings in a skillet until they are warm and crispy again, then toss them with the cucumber salad right before serving.

Love dumplings? You won’t want to miss my Chinese Dumplings!

Hand holding dumpling with chopsticks over salad.

More Cucumber Salads to Try

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    Recipe

    Asian Dumpling Cucumber Salad

    If you love crispy dumplings and a refreshing salad, then you're in for a treat with this Asian Dumpling Cucumber Salad! This unique salad features homemade chicken dumplings that are tossed with crunchy cucumbers and edamame and coated in a light soy-vinegar dressing. It's the perfect combination of textures and flavors that your taste buds will love!
    Author: Kelley Simmons
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Serves 4
    Rate Print

    Ingredients 

    Dumplings

    Cucumber Edamame Salad

    For Serving

    • sesame seeds, for serving
    • hot chili oil, for drizzling on top (highly recommend!)

    Instructions

    Dumplings

    • Make filling: Add ground chicken, cabbage, green onion, ginger, soy sauce, dark soy sauce and sesame oil to a large bowl. Mix to combine.
    • Divide the mixture among the wrappers. Typically takes about 28 of so wrappers depending on how much filling you put in each. I like to do about 1/2 tablespoon into each.
    • Fold dumplings: Brush the edges of the wrapper with water. (This helps it stick together.)
      Use a dumpling maker to press the edges together or fold the wrapper and pleat the edges with your hands.
    • Pan fry dumplings: Add 1 tablespoon of oil to a pan and sauté dumplings for 2-3 minutes on one side until golden brown. Add in some water (about 3-4 tablespoons) and place a lid over the pan to steam. They should be done once all of the water is absorbed.
      You can let them sit in the pan for 1-2 minutes after to recrisp the bottoms. Set aside while you assemble the salad.

    Cucumber Salad

    • Combine soy sauce, rice vinegar, sesame oil, sugar, garlic and crushed red pepper flakes in a small bowl. Whisk to combine.
      Pour asian dressing on to the cucumbers and edamame and toss to combine, set aside until your ready to toss with the dumplings.

    Assemble

    • To serve toss the dumplings and the salad together and toss to combine. I was shocked at how crispy the dumplings stayed in the sauce!
      Serve with sesame seeds on top and a drizzle of chili oil. Enjoy!

    Nutrition Information

    Calories: 323kcalCarbohydrates: 26gProtein: 24gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 76mgSodium: 916mgPotassium: 769mgFiber: 4gSugar: 3gVitamin A: 180IUVitamin C: 12mgCalcium: 70mgIron: 3mg

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