Crispy Crunchy Dumpling Salad

• 분량: 4 servings
• 활동 시간: 15 minutes
• 총 시간: 30 minutes

재료

¼ cup rice vinegar

2 tbsp soy sauce or tamari

2 tsp fish sauce

1 tbsp maple syrup

3 tbsp olive oil, (divided)

1-2 cloves garlic, (grated or pressed (optional)

4 cups thinly sliced cabbage*

3 cups thinly sliced or grated crunchy veggies**

3 cups cilantro, (basil, mint, and/or scallions)

1 (16 oz) bag frozen dumplings, wontons or potstickers***

Chopped avocado, (for topping)

Sesame seeds, (for topping)

Chili oil, (for topping (or sriracha or kimchi)

*Use bagged pre-sliced coleslaw mix in place of the cabbage and/or veggies to save time.

**Fennel, snap peas, radish, carrot, cucumber, asparagus, bean sprouts, etc…

***You can find frozen dumplings, potstickers, or gyoza in the freezer section of the grocery store. Not all stores have them. I’ve tested with potstickers from Trader Joe’s and gyoza I found at a local Asian grocery store.

Protein bump! ~ Add about 1 cup cooked edamame to the slaw for some extra protein. You can also mix in 1-2 cups shredded chicken.

방향

In a bowl, add vinegar, soy sauce, fish sauce, maple, 2 tablespoons olive oil, and garlic (if using). Add the veggies and toss to coat. Add the herbs and gently toss to combine.

In a large skillet, over medium heat, warm about 1 tablespoon oil. Arrange the dumplings in a single layer and cook until golden brown on the bottom, about 2 minutes. Add ¼ cup water, then immediately cover with a lid, and reduce the heat to low. Simmer/steam for 6-10 more minutes or until warmed through.

Remove the lid, turn the heat back up to medium or medium-high and cook until the water has evaporated and the bottoms are crisp and golden, about 1-2 more minutes. Transfer to a cutting board and cut them in half or serve them whole.

Serve the dumplings over the slaw topped with avocado, sesame seeds, and chili oil (if using). Spoon the dressing from the bottom of the bowl onto the dumplings.