They’re good for a lot of recipes, and if you’ve got a good recipe for the filling, then you’ve got good dumplings—that part is half the battle. I think I found that. This recipe showcases the filling as little nuggets scattered throughout this Asian-style salad. Because there are no wrappers, this is a perfect low-carb recipe. It’s also perfect if you’re too lazy to fold up dumplings!
The easiest way to make this is to use a premade slaw mix. Lacking that, you can buy several cabbages—halves, if you’re lucky—and get the mandolin out and start slicing. I tried the mix first and found that it didn’t have much purple cabbage, so I bought a small one and added it. Using a mandolin makes fast work of slicing, so it’s not that big of a deal if you want to make your own.
I also added some red pepper for color, a bit of cucumber for added crunch, and some mung bean sprouts.
You can find Shaoxing cooking wine at most Asian stores; if not, cooking sherry will make a decent substitute.
Dumpling Salad
For the Dumpling Filling
- ½ lb shrimp peeled, deveined, rinsed, and strained, and finely chopped
- ½ lb ground pork
- 3 garlic cloves, finely minced
- 1 tsp ginger, grated
- A small handful of cilantro, finely chopped (optional)
- ¼ cup finely chopped water chestnuts
- 2 Tbsp light soy sauce
- 2 Tbsp sesame oil
- 2 Tbsp cornstarch or potato starch
- ½ Tbsp granulated sugar
- ½ tsp chicken bouillon powder or paste
- 2 tsp Shaoxing wine or dry sherry wine
- ½ tsp white pepper
Line a sheet pan with aluminum foil and spray with cooking spray.
Preheat oven to 375º F.
Place all filling ingredients in a large bowl and mix—using your hands might be the best way to ensure everything is thoroughly incorporated.
Make little one-inch balls of the filling and place them on the prepared sheet pan.
Bake them for approximately 40 minutes or until golden brown.
Meanwhile, make the salad.
For the Salad
- 4 cups cole slaw mix (or slice up your own)
- ¼ red bell pepper, seeds removed
- 1 cup mung bean sprouts
- 1 Persian cucumber, sliced thin
- 3 scallions, sliced crosswise
- Cilantro for garnish (optional)
- Wonton strips for garnish (optional)
Toss all ingredients together in a serving bowl.
When the meatballs are ready, allow them to cool for a few minutes, then arrange them on top of the salad—they taste best warm. Top with cilantro and wonton strips (if desired) and serve with the dressing below.
Serve with the dressing below.
For the Dressing / Dipping Sauce
- 1 tsp sugar
- ¼ cup hot water
- 2 Tbsp light soy sauce
- 1 tsp rice vinegar
- 1 tsp chili oil
- 1 tsp fresh garlic, minced
- ½ tsp sesame oil
In a small bowl, dissolve the sugar in the hot water. Add remaining ingredients and stir. Dress the salad and/or serve on the side.
