How a Food Editor Turns a Bag of Dumplings Into Dinner

There are a few items that are always in my freezer: balls of cookie dough that are ready to bake, frozen fruit for smoothies, and frozen dumplings. Whether they’re gyoza, potstickers, or mandu, frozen dumplings are the key to a quick appetizer or meal that feels restaurant-worthy. I pan-fry them and serve with sides for dinner, drop them into soup for a one-pot meal, and add them to salads.

One of my back pocket meals that I lean on when I’m tired, out of ideas, or simply craving it (which happens often) is dumpling salad, also known as potsticker salad. You can make it countless ways, but I come back to this 3-ingredient version over and over. The combination of warm, chewy dumplings, fresh and crunchy salad, flavorful dressing, and chili crisp is irresistible. 

My dumpling salad takes about 10 minutes to make and never fails to satisfy.

Choosing Your Dumplings

One of the best things about this “recipe” is how flexible it is. I’ve made it with all sorts of dumplings, from shrimp to pork and cabbage to vegetable to chicken—everything works. You can change it up to suit your mood and your diet. 

Any brand will do—I stock up on frozen dumplings when I visit Asian grocery stores like H-Mart, but the gyoza and potstickers at Trader Joe’s work just as well. Use your favorite.

How To Make My 3-Ingredient Dumpling Salad

To make two to three servings, follow this recipe. For two hearty servings, use the lower amount of dumplings. Up the dumplings for three medium servings. You’ll need:

• Oil, as needed for cooking the dumplings
• 10 to 12 frozen dumplings
• 1 Asian-style salad kit with dressing (I like Trader Joe’s Miso Crunch)
• 1 to 2 tablespoons chili crisp

Prepare the dumplings according to the package directions. My favorite way to cook frozen dumplings is to heat a little oil in a non-stick pan over medium heat. Add the dumplings, seam side-up, and let crisp a bit on the bottom. Add about 1/3 cup of water to the pan and immediately cover with a lid. Lower the heat to medium-low and steam the dumplings until they are translucent all over. Remove the lid and let any moisture cook off, crisping the bottoms again.

Meanwhile, prepare the salad. Add the contents to a large bowl, along with the dressing and chili crisp, and toss well.

When the dumplings are done cooking, add them to the salad and gently toss using big motions (to avoid breaking up the dumplings) just until combined. Divide between bowls and serve.

Customize This Recipe

There are two very easy ways to make this recipe your own: choose different dumpling flavors and different salad kits. I like to use Asian-style salads that have sesame, soy, ginger, sweet chili, or similar dressings. Sometimes I’ll throw a couple of types of dumplings in the pan, just for fun!

You can easily upgrade this salad however you like. Steamed edamame is a nice addition, as are freshly chopped green onions and cilantro. I often toss in toasted sesame seeds if the salad kit doesn’t include them. Try different combos until you find your favorite.