There’s something truly invigorating about a light, crisp salad paired with the comfort of homemade dumplings. Just the thought of biting into golden, pan-fried dumplings filled with seasoned chicken, complemented by a refreshingly crunchy cucumber and edamame salad, sends my taste buds into a delighted spiral. Inspired by the vibrant flavors of Asian cuisine, this Asian Dumpling Cucumber Salad transforms a simple meal into a culinary experience, allowing anyone to make a satisfying dish that feels both health-conscious and indulgent. Whether you’re a seasoned chef or a kitchen novice looking to impress, this recipe perfectly balances textures and flavors, ensuring you’ll be the star of your next gathering or simply brighter up a weeknight dinner. Join me as we create these delightful dumplings and a salad that sings with freshness!
Why is Asian Dumpling Cucumber Salad a must-try?
Delightful combination: This recipe brings together crispy dumplings and a refreshing cucumber salad, offering a satisfying contrast in textures.
Easy to customize: With options for ground chicken, pork, or turkey, you can tailor the filling to your taste preferences.
Health-conscious: Featuring nutritious vegetables like cucumbers and edamame, this dish is both hearty and wholesome.
Perfect for gatherings: Impress your guests with a unique dish that’s sure to garner rave reviews at any dinner party or family meal.
Quick to prepare: Even busy cooks can whip this up in no time, making it a go-to for weeknight dinners.
Explore more delicious homemade meals like this to keep your dinner menu exciting!
Asian Dumpling Cucumber Salad Ingredients
For the Dumplings
- Ground Chicken – Provides the main protein; substitute with ground pork or turkey for a flavorful twist.
- Cabbage – Adds crunch and texture to the filling; Napa cabbage is a great alternative.
- Green Onions – For a fresh crunch; if unavailable, chives can be used instead.
- Ginger – Infuses warmth and depth; fresh ginger delivers the best flavor.
- Low Sodium Soy Sauce – Enhances umami; swap with tamari for a gluten-free option.
- Dark Soy Sauce – Deepens color and richness; extra low sodium soy sauce can be a substitute.
- Sesame Oil – Contributes a nutty aroma; olive oil can be used in a pinch, though flavors will differ.
- Pepper – Essential for seasoning; black pepper is the best choice.
- Dumpling Wrappers (16-20) – Holds the filling; choose gluten-free wrappers if preferred.
- Oil (for pan frying) – Crisp up the dumplings; any neutral cooking oil works well.
For the Salad
- Persian Cucumbers – Adds delightful crunch; English cucumbers make a perfect alternative.
- Edamame (1 cup) – Boosts protein and provides a vibrant touch; substitute with green peas if desired.
For the Dressing
- Rice Vinegar – Adds tang; feel free to use apple cider vinegar instead.
- Light Brown Sugar – Balances the dressing; granulated sugar can replace it.
- Garlic – Brings aromatic goodness; garlic powder works if fresh is not on hand.
- Crushed Red Pepper Flakes – Adds heat; adjust according to your spice preference.
- Sesame Seeds – Fancy garnish that’s optional; recommended for extra texture.
- Hot Chili Oil – Drizzle for added flavor; can be omitted for a milder taste.
Dive into this Asian Dumpling Cucumber Salad and delight in the harmonious blend of flavors and textures!
How to Make Asian Dumpling Cucumber Salad
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Prepare the Dumpling Filling: In a large mixing bowl, combine ground chicken, shredded cabbage, sliced green onions, grated ginger, low-sodium soy sauce, dark soy sauce, sesame oil, and pepper. Mix until well blended.
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Fill the Dumplings: Take a dumpling wrapper and spoon about ½ tablespoon of filling into its center. Moisten the edges of the wrapper with water to ensure a good seal.
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Fold and Seal: Carefully fold the wrapper over the filling, using either a dumpling maker or your fingers to pleat the edges. Make sure all edges are tightly sealed to prevent leakage during cooking.
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Pan Fry the Dumplings: Heat a splash of oil in a skillet over medium-high heat. Add the dumplings and sauté for 2-3 minutes, or until they are golden brown on the bottom. Pour in a bit of water, cover the pan, and steam until the water has evaporated and dumplings are cooked through.
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Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, light brown sugar, minced garlic, and crushed red pepper flakes until smooth.
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Prepare the Salad: In a large bowl, toss the sliced Persian cucumbers and edamame with the dressing. Let the mixture sit for a few minutes to allow flavors to meld.
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Combine and Serve: Gently add the crispy dumplings to the salad, tossing everything together lightly. Serve warm, garnished with sesame seeds and a drizzle of hot chili oil if desired.
Optional: Garnish with fresh cilantro for an added pop of flavor.
Exact quantities are listed in the recipe card below.
Asian Dumpling Cucumber Salad Variations
Feel free to get creative and make this dish your own with these fun twists and substitutions!
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Protein Swap: Replace chicken with ground pork or turkey for a different flavor experience. Each will bring its own unique taste to the dumplings.
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Vegetarian Option: Use a mixture of finely chopped mushrooms, bell peppers, and tofu in place of meat. This hearty filling is deliciously satisfying.
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Spice Level: Add a teaspoon of Sriracha to the filling or dressing for an extra punch of heat. Adjust according to your spice tolerance.
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Crunch Boost: For added texture, mix in thinly sliced bell peppers or carrots in the salad. The extra crunch pairs beautifully with the dumplings.
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Fresh Herbs: Enhance the salad by incorporating fresh herbs like cilantro or mint. These bright flavors will elevate your dish.
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Gluten-Free: Use gluten-free dumpling wrappers to make this dish suitable for those with gluten sensitivity. The flavor won’t disappoint!
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Tangy Twist: Swap rice vinegar for lime juice in the dressing for a refreshing zing. It will bring a bright contrast to your dumplings.
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Nutty Flavor: Substitute sesame oil with toasted walnut oil for a different, yet equally delightful nutty essence that complements the dumplings.
Embrace your inner chef and experiment with these variations; you’re bound to find new favorites!
Make Ahead Options
These Asian Dumpling Cucumber Salad components are perfect for meal prep enthusiasts! You can prepare the dumpling filling (ground chicken, cabbage, green onions, ginger, and sauces) up to 24 hours in advance; simply store it airtight in the refrigerator to maintain freshness. Additionally, you can assemble and seal the dumplings ahead of time – just keep them in a single layer between parchment paper in an airtight container for up to 3 days. To enjoy, pan-fry the dumplings right before serving and toss them with the freshly prepared cucumber salad, ensuring the dumplings remain crispy and the salad stays crunchy. By prepping ahead, you’ll have a delicious meal practically ready to go for those busy weeknights!
How to Store and Freeze Asian Dumpling Cucumber Salad
Fridge: Store leftover dumplings in an airtight container for up to 3 days. Keep the salad separate to maintain the crunchiness of the cucumbers.
Freezer: Freeze uncooked dumplings on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook directly from frozen, adding a few extra minutes to the cooking time.
Reheating: For reheating, pan-fry the dumplings in a skillet until crispy again, or steam them to heat through. The salad should be enjoyed fresh, as its texture deteriorates once stored.
Wrapping: If you plan to freeze dumplings, ensure they are well-sealed in bags, removing excess air to avoid freezer burn.
Expert Tips for Asian Dumpling Cucumber Salad
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Seal Those Edges: Make sure to moisten the edges of the dumpling wrappers well to prevent any leakage while cooking.
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Fill Sparingly: Avoid overfilling the dumplings. Too much filling can make sealing tricky and lead to bursting during cooking.
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Crispiness Matters: Let the dumplings sit in the pan for a minute after frying before adding water. This will help maintain their crispiness.
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Rest the Salad: Allow the cucumber salad to sit in the dressing for a few minutes before serving; this enhances the flavors of the Asian Dumpling Cucumber Salad.
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Store Separately: If you have leftovers, store the dumplings and salad separately to keep everything fresh and crunchy for longer.
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Alternate Proteins: For a unique twist, swap ground chicken for pork or turkey to create different flavor profiles in your dumplings!
What to Serve with Asian Dumpling Cucumber Salad?
Experience a symphony of flavors and textures by creating the perfect meal around this delightful dish.
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Steamed Jasmine Rice: A fragrant side that soaks up the soy-vinegar dressing and complements the dumplings’ savory filling.
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Stir-Fried Bok Choy: This tender green vegetable adds a touch of crunch and balances the meal with its mild taste.
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Sesame Noodles: These flavorful noodles add a comforting element with their nutty sauce, enhancing the Asian flavor profile beautifully.
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Spicy Edamame: Bring out the heat with edamame sprinkled with sea salt and chili flakes, echoing the spice notes in the salad.
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Miso Soup: A warm, broth-based soup that serves as a soothing contrast to the freshness of the salad and dumplings.
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Crispy Spring Rolls: Enjoy these as a crunchy appetizer, filled with vegetables and served with a zesty dipping sauce for extra flavor.
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Ginger-Lemonade: A refreshing drink that cleanses the palate and complements the dish’s unique taste with a hint of warmth from ginger.
Allow your meal to resonate with comforting, bold flavors while embracing the lightness of your impressive main dish!
Asian Dumpling Cucumber Salad Recipe FAQs
What type of cucumbers should I use for the salad?
Absolutely! I recommend using Persian cucumbers for their crisp texture and mildly sweet flavor. They hold up well in salads. If you can’t find them, English cucumbers make a great alternative and are just as delicious!
How should I store leftover dumplings and salad?
Very! Store leftover dumplings in an airtight container in the refrigerator for up to 3 days. Be sure to keep the cucumber salad separate, as this will maintain the crunchiness of the cucumbers. This helps keep your salad feeling fresh and vibrant.
Can I freeze the dumplings?
Yes, you can! To freeze uncooked dumplings, arrange them in a single layer on a baking sheet and place them in the freezer until they’re firm. Then, transfer them to a freezer bag, removing as much air as possible. They’ll last for up to 3 months. When you’re ready to cook, you can take them straight from the freezer and pan-fry or steam them, adding a few extra minutes to the cooking time.
What if my dumplings are leaking while cooking?
Oh no! If your dumplings are leaking, it usually means they were overfilled or not sealed properly. Next time, ensure you moisten the edges well and seal them tightly. Use less filling, about half a tablespoon. Remember, practice makes perfect, and you’ll be a dumpling pro in no time!
Are there any dietary considerations I should be aware of?
Absolutely! This recipe can be easily adjusted to accommodate dietary preferences. For a gluten-free option, choose gluten-free dumpling wrappers and tamari sauce instead of soy sauce. If you’re cooking for anyone with allergies, always double-check the ingredient labels and inform your guests!
How long can I keep the dressing?
You can store any leftover dressing in the refrigerator for up to 3 days. Be sure to keep it in a sealed container. When ready to use, give it a good shake or stir to remix the ingredients as some settling may occur.
Asian Dumpling Cucumber Salad: Crisp, Fresh, and Flavorful
Ingredients
Equipment
Method
- In a large mixing bowl, combine ground chicken, shredded cabbage, sliced green onions, grated ginger, low-sodium soy sauce, dark soy sauce, sesame oil, and pepper. Mix until well blended.
- Take a dumpling wrapper and spoon about ½ tablespoon of filling into its center. Moisten the edges of the wrapper with water to ensure a good seal.
- Carefully fold the wrapper over the filling, using either a dumpling maker or your fingers to pleat the edges. Make sure all edges are tightly sealed to prevent leakage during cooking.
- Heat a splash of oil in a skillet over medium-high heat. Add the dumplings and sauté for 2-3 minutes, or until they are golden brown on the bottom. Pour in a bit of water, cover the pan, and steam until the water has evaporated and dumplings are cooked through.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, light brown sugar, minced garlic, and crushed red pepper flakes until smooth.
- In a large bowl, toss the sliced Persian cucumbers and edamame with the dressing. Let the mixture sit for a few minutes to allow flavors to meld.
- Gently add the crispy dumplings to the salad, tossing everything together lightly. Serve warm, garnished with sesame seeds and a drizzle of hot chili oil if desired.