ramyaramesh3007The viral dumpling salad with a thai-inspired twist – crispy dumplings, fresh vegetables, aromatics tossed in a fragrant, creamy thai red curry sauce.
This viral fusion dumpling salad is a refreshing twist on salads and a fun way to eat dumplings. Potstickers are one of my favourite foods so having them with fresh crunchy vegetables and a creamy thai red curry dressing is the coolest concept!
This is perfect for a busy weeknight dinner – if you don’t have time to pan fry, you can also air fry the dumplings while making the red curry sauce. With the vegetables prepped, it’ll only take 10 minutes to put together.
Not to mention, this is one of the most balanced meals you can make – vegan dumplings often contain a protein-rich filling with soy or tofu encased in a wheat flour wrapper for carbs. When paired with vegetables for fibre and aromatics for flavour, these make the perfect meal.
You can also make your potstickers from scratch and freeze it so you can cook them any time in under 10 minutes. This is one of my favourite hacks for saving time by prepping the ingredients in advance. You can also use frozen potstickers that makes this meal idea even easier – my go-to dumplings are usually the vegan ones from Bibigo.
Ingredients You Need
- frozen dumplings – this usually has about 10-15 medium sized dumplings
- vegetables of choice – shredded purple cabbage, julienned carrots
- aromatics – spring onions or scallions, minced ginger, large red chilies
- thai red curry paste – I used a storebought paste from Chef’s Choice
- light soy sauce
- vegan fish sauce – you can substitute this with soy sauce
- lime juice – substitute with lemon juice
- garnish – lime, cilantro and red chilies
Gluten free substitutions: Use gluten free storebought dumpling wrappers and gluten free soy sauce (or tamari/coconut aminos). Ensure the same for thai red curry paste and vegan fish sauce.
Allium free substitutions: Use an alliums free thai red curry paste. Add a pinch of hing to the sauce.
Red Curry Dumpling Salad
Ingredients
Dumpling Salad
- 1 pack frozen dumplings (10-15 large dumplings)
- 1 cup shredded purple cabbage
- 1 cup carrots, julienned
- 1/2 cup spring onions, sliced
- 1 large red chili, chopped
Red Curry Dressing
- 2 tbsp red curry paste
- 1 tbsp vegan fish sauce
- 1 tbsp light soy sauce
- squeeze calamansi lime / regular lime
- 1 tsp minced ginger
- olive oil to fry paste
- 3 tbsp coconut cream
Garnish
- 1/2 cup cilantro, chopped
- 2 limes
Instructions
- Prepare the vegetables required for the salad.
- Prepare the dumplings according to the package instructions. You can steam, boil, or pan-fry them until cooked through and golden brown.
- If pan frying them, do so in a splash of olive oil until the bottom is browned. Add a splash of water and cover the lid for dumplings to cook through fully. Once cooked, set them aside to cool slightly.
- Prepare the red curry sauce: fry red curry paste in olive oil. Add minced ginger and saute for a minute. Add vegan fish sauce, soy sauce, calamansi lime juice, coconut cream and mix well.
- Add a splash of water and cook the sauce for a few minutes.
- In a large mixing bowl, combine the shredded purple cabbage, julienned carrots, chopped spring onions, sliced red chilies and dumplings. Toss gently to mix the ingredients.
- Drizzle the red curry dressing over the salad and toss gently to combine, ensuring the dumplings are coated.
- Top the salad with fresh cilantro and serve with lime wedges. Enjoy immediately!