Peanutty Dumpling Salad

Posted bygleeguilfordPosted inGarden, Healthy, RecipeTags:, , , , , , ,
Peanutty Dumpling Salad

So, I made this Peanutty Dumpling Salad months ago and I can’t get it out of my mind. It’s the perfect Springtime dish and, while I love dumplings in all forms, you have to eat a lot to fill you up. This dish, combines salad and veggies with the dumplings, making it seem like a pretty healthy choice for lunch.

I used Trader Joe’s Shrimp Goyza and for this dish and steamed them. I also used Trader Joe’s frozen edamame and, to make it even easier to whip together, I used Trader Joe’s Spicy Peanut Vinagrette. Pea tendrils and chopped cilantro would be welcome additions to this yummy salad.

This recipe serves 4, so I cut it down accordingly since my husband isn’t a big salad eater. I also added some chopped cabbage to it, for more crunch, as well as some black sesame seeds and chopped Thai Basil. The Trader Joe’s Shrimp Gyoza are 180 calories for three. I put five on my salad.

Peanutty Dumpling Salad
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Peanutty Dumpling Salad

Recipe by Real Simple MagazineCourse: Garden, Healthy, RecipeCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

14

minutes

Ingredients

  • 14 oz. frozen dumplings

  • 1/4 cup toasted sesame oil

  • 3 Tbsp. soy sauce

  • 2 Tbsp. rice vinegar

  • 2 tsp granulated sugar, divided

  • 3 Tbsp creamy peanut butter

  • 3 scallions

  • 1 5-oz package mixed salad greens

  • 2 carrots, peeled and cut into matchstick slices

  • 1 cup shelled frozen edamame, thawed

  • 1/2 cup chopped unsalted peanuts

  • Toasted sesame seeds for serving (optional)

Directions

  • Cook dumpling according to package directions, preferably pan-frying.
  • Whisk oil, soy sauce, vinegar and 1 teaspoon sugar in a small bowl or measuring cup. Pour half into a separate small bowl. Add peanut butter, 2 Tablespoons cold water, and remaining 1 teaspoon sugar to first bowl of oil mixture, stirring to combine.
  • Chop scallions, reserving 1/4 cup of green part for serving. Place salad greens, carrots, edamame and remaining scallions in a large bowl. Add oil mixture and toss to combine. Transfer to a platter or plates.
  • Top salad with dumplings, chopped peanuts and sesame seeds; garnish with reserved scallion greens. Serve with peanut butter mixture for drizzling.

Notes

  • If you use Trader Joe’s Spicy Peanut Vinaigrette, skip step 2 and just drizzle over assembled salad.

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Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

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