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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!
Ingredients
Dumplings
- 12 ounces ground chicken
- 1 cup cabbage, thinly shredded
- 4 green onions, sliced thin (green parts only)
- 1 tsp ginger, minced
- 1 tbsp low sodium soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1/2 tsp pepper
- 16-20 dumpling wrappers
- oil for pan frying
Cucumber Edamame Salad
- 3 mini Persian cucumbers, sliced (about 3 cups)
- 1 cup edamame
- 2 tbsp low sodium soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp light brown sugar
- 2 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes, or more if you like it spicy
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