Corn Dumpling Salad with Tomatoes and Ginger

I always keep a bag of frozen dumplings on hand for quick dinners. This dumpling salad is one of my favorite ways to use them. I love all the ingredients: warm dumplings, delicious tomatoes, corn, fresh herbs, and a slightly spicy ginger vinaigrette.

The salad is fresh and crunchy yet hearty and satisfying enough to serve as a complete meal. Best of all, it’s a great way to enjoy tomatoes and corn when they’re at their best.

Servings: 2 to 4
Preparation time: 20 minutes
Cooking time: 10 minutes

See the recipe

Good to know

Feel free to use your favorite type of dumpling: pork, chicken, vegetable, or tofu. I recommend choosing a variety that turns golden brown when cooked.
Let the dumplings cool for a few minutes before adding them to the salad. They can still be warm, but if they’re very hot, they’ll make the tomatoes and herbs soggy.
Chili crisp adds heat as well as flavor and texture to the dressing. Feel free to adjust the amount based on your spice tolerance.

Frequently asked questions

You can prepare the dressing and chop the vegetables a few hours in advance. However, I recommend cooking the dumplings and adding them just before serving to preserve their texture.

Any frozen dumplings will work! Just choose a flavor you like and follow the cooking instructions on the package.

Yes! Cook it and let it cool before adding it to the salad. That said, fresh corn is really hard to beat when it’s in season.

Ideally, use a spicy oil with a bit of texture. Then, adjust the amount based on how spicy the oil is.

Ingredients

Ginger Vinaigrette

1 tablespoon (15 ml) grated fresh ginger
1 small clove garlic, minced
Zest of 1 lime, well washed
2 tablespoons (30 ml) lime juice
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) of chili crisp
3 tablespoons (45 ml) of vegetable oil of your choice
1 tablespoon (15 ml) honey or maple syrup
1/2 teaspoon (2.5 ml) salt

Dumpling Salad

700 g of frozen dumplings of your choice
2 cups (300 g) cherry tomatoes, halved
1 heirloom tomato, cut into half-moons
2 green onions, thinly sliced
Kernels from 3 cooked ears of corn
1 1/2 cups (30 g) fresh cilantro leaves (or basil)

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Preparation

Ginger Vinaigrette

Combine all dressing ingredients in a small bowl.

Dumpling Salad

Cook the dumplings according to the package directions. Let them cool for a few minutes.
In a large bowl, gently toss the salad ingredients with the dumplings and ginger dressing.