Speedy Sriracha Rainbow Dumpling Salad

Speedy Sriracha Rainbow Dumpling Salad

This recipe was created by Plate Up.

The salad that’s going to be on repeat this spring/summer. Quick, vibrant, and full of texture, this dumpling salad is a go-to for anyone wanting a fast, fuss-free lunch/dinner that still feels fresh and exciting. Crispy on the outside, soft and savoury on the inside, the gyozas get a colourful lift with crunchy, smacked cucumber, peppery radishes, a scattering of toasted sesame seeds, spring onions and carrot for extra crunch and freshness. To finish, everything gets a spicy kick with a touch of sweetness from the fermented chillies in Dr. Will’s Sriracha Hot Sauce, perfectly balanced to bring heat, tang, and a touch of richness to every bite. The Hot Sauce is turned into an easy dressing spiked with ginger, a dash of rice vinegar and sesame oil.

INGREDIENTS (serves 4):
270g pack frozen vegetable gyoza dumplings
½ cucumber, smashed & chopped
2 carrots, thinly sliced
100g radishes, thinly sliced
4 spring onions, sliced
Small handful fresh mint, leaves picked & chopped
4 tbsp Dr. Will’s Sriracha Hot Sauce
2 tbsp sesame oil
1 tsp ginger paste
2 tsp honey or maple syrup
1 tbsp rice vinegar
2 tbsp sesame seeds, toasted
4 tbsp pomegranate seeds
Your preferred cooking oil/spray
Salt & pepper, to taste

METHOD:

  1. Heat a dash of oil in a large frying pan over a medium heat. Add the vegetable gyoza dumplings flat side down and cook for 4 minutes until the bottoms crisp up.
  2. Add 4–5 tablespoons water, pop on a lid, and steam for 3–4 minutes until heated through and slightly soft.
  3. In a small bowl, mix Dr. Will’s Sriracha Hot Sauce with the sesame oil, ginger paste, honey or maple syrup and rice vinegar. Taste and adjust for desired sweetness and heat.
  4. Separately, slice the cucumber in half lengthways and remove the seeds with a teaspoon. Then with a rolling pin, or another heavy object, smack the skin side of the cucumber so it’s bashed, then thinly slice. The gnarly edges soak up all the delicious sriracha dressing!
  5. Thinly slice the carrots, radishes and spring onions. Chop the fresh mint leaves.
  6. In a large bowl, combine the cucumber, carrots, radishes, and spring onions. Add the dumplings and toss gently with the sriracha dressing.
  7. Sprinkle over the toasted sesame seeds and pomegranate seeds then plate up and enjoy!
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