Corn Dumpling Salad with Tomatoes and Ginger
I always keep a bag of dumplings in my freezer for quick dinners! This dumpling salad is one of my favorite ways to use them! I love everything in it: dumplings that are still warm, lots of delicious tomatoes, corn, fresh herbs, and a slightly spicy ginger vinaigrette.
It’s fresh and crunchy, yet still hearty and satisfying enough to serve as a complete meal. And best of all, it’s a great way to enjoy tomatoes and corn while they’re at their best!
- Servings: 2 to 4
- Preparation time: 20 minutes
- Cooking time: 10 minutes
- You can use your favorite dumplings: pork, chicken, vegetable, or even tofu. I just recommend choosing a variety that turns slightly golden when cooked.
- Let the dumplings cool for a few minutes before mixing them into 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, but also a lot of flavor and texture to the dressing. Feel free to adjust the amount based on your tolerance for spice.
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.
Ginger Vinaigrette
- 1 tablespoon (15 ml) grated fresh ginger
- 1 small clove garlic, minced
- Zest of 1 lime, well washed
- 2 tablespoon (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)
Ginger Vinaigrette
- In a small bowl, combine all dressing ingredients.
Dumpling Salad
- Cook dumplings according to package directions. Leave to cool for a few minutes.
- In a large bowl, gently toss the remaining salad ingredients with the dumplings and the ginger dressing.
