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Dumpling Salad Bowl

  • Quick Meal
  • Lunch
  • 15-30 min
A dumpling–based salad bowl with a creamy yoghurt dressing, edamame and avocado.

Time

20 min

Serves

2

Protein

29 / serve

Calories

485 / serve

Jump to recipe

Why you'll love this one

Frozen dumplings turned into an actual meal, using slaw as the base and a creamy sriracha dressing to tie the whole thing together. Twenty minutes, and most of that is the dumplings steaming.

The fry then steam method is what gets you the best of both. Two minutes in the pan for a golden crisp bottom, then water in and the lid on so they cook through and stay soft on top. Straight steaming gives you soft all over, which is far less interesting.

Store the components separately if you’re making it ahead, two or three days. Chilli oil over the top if you want more heat.

Dumpling Salad Bowl ingredients

What goes in it

Here’s what goes in, and why. The full quantities are in the recipe just below.

  • Pork dumplings: the heart of the bowl. Fry them until they’re golden underneath, then add water and steam them covered so they cook through without drying out.
  • Coleslaw mix: the base and the bulk. A bagged undressed mix is the shortcut, and it holds up better than soft leaves under a thick dressing.
  • Greek yoghurt: the creamy base of the dressing. It’s what turns a few pantry sauces into something that actually coats the slaw instead of running off.
  • Soy sauce, sesame oil and sriracha: the flavour of the dressing, salty, nutty and hot. Whisk them into the yoghurt until it’s completely smooth before you dress anything.
  • Avocado: the good fats and the creaminess against the crunch. Slice it just before serving so it doesn’t brown while you’re cooking the dumplings.
  • Edamame: extra protein and a firm bite, which this bowl needs alongside soft dumplings and soft avocado. Thaw it and drain it well.
  • Sesame seeds: scattered over at the end for a bit of nuttiness and texture. Toast them in a dry pan if you want them louder.

Let's get cooking.

Dumpling Salad Bowl

What you'll need
  • pork dumplings (10 dumplings (150g))
  • soy sauce (2 tablespoons)
  • pure sesame oil (1 teaspoon)
  • avocado oil extra virgin cold pressed (½ tablespoon)
  • avocado, raw (1 avocado medium (150g))
  • edamame beans (120 grams)
  • greek yoghurt, high protein (150 grams)
  • sriracha sauce hot chilli (½ tablespoon)
  • sesame seeds (1 tbsp (9g))
  • coleslaw (no dressing) (200 grams)

How to make it

  1. In a small bowl, whisk together Greek yoghurt, soy sauce, sesame oil and sriracha until smooth.
  2. Add slaw to a large bowl. Pour in most of the dressing and toss to coat, keeping a little aside for topping.
  3. Divide dressed slaw between two bowls and top with edamame and sliced avocado.
  4. Heat avocado oil in a non-stick pan over medium heat. Add dumplings and cook for 2 minutes until golden on the bottom. Add 5 tbsp water, cover and steam for 8-10 minutes until cooked through.
  5. Add dumplings to each bowl, drizzle over remaining dressing and sprinkle with sesame seeds.
  6. Finish with chilli oil if desired.

For the number lovers.

485

Calories

29g

Protein

33g

Carbs

25g

Fat

13g

Fibre

Worked out per serve, as a guide. Use them if numbers help you, ignore them completely if they don’t. The recipe’s good either way.

Tips & notes

  • Add the water to the hot pan at arms length, it will spit the moment it lands.
  • Dress the slaw a few minutes before serving, earlier than that and the cabbage weeps.

Make it yours

  • Store the components separately, it keeps 2 to 3 days that way.
  • No pork dumplings? Chicken or prawn ones work exactly the same here.
  • Add rice or extra edamame through the bottom to make it a bigger meal.

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