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Korean Spicy Dumpling Salad

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How to make a bowl of dumplings feel more virtuous? Just add salad! I’ve combined the two and I’m not even sorry – it’s fresh, filling and downright delicious.

WATCH THIS RECIPE

KOREAN SPICY DUMPLING SALAD

PREP TIME

10 minutes
COOK TIME

15 minutes
SERVES

2
Ingredients

2 cups finely sliced cabbage 

½ cup finely sliced red cabbage 

½ large carrot, cut into thin sticks 

1 cucumber, deseeded, cut into thin sticks 

1 tsp sesame seeds 

1 tbsp vegetable oil 

10 frozen gyoza 

lettuce leaves, to serve 

sliced spring onions (scallions), to serve 

 

Dressing: 

1 tbsp gochujang 

2 tbsp white vinegar 

1 tbsp soy sauce 

2 tsp sesame oil 

2 tsp Korean gochugaru chilli powder 

2 tsp sugar 

1 tsp finely grated garlic 

Steps
Step 1

For the dressing, place the ingredients in a bowl and whisk until well combined. 

Step 2

In a large bowl, place the cabbage, carrot, cucumber and sesame seeds. Add three-quarters of the dressing and toss until well combined. Set aside while you cook the dumplings. 

Step 3

Heat the oil in a large non-stick frying pan over medium-high heat. Add the gyoza, flat side down and cook for 2 minutes or until just golden on the bottom. Add water to halfway up the sides of the dumplings. Put a lid on, turn the heat to medium and steam for 10 minutes or until most of the liquid has evaporated and the dumplings are cooked through. 

Step 4

To serve, divide the salad among serving plates and add lettuce leavesTop with the dumplings. Drizzle with the remaining dressing and sprinkle over the spring onions. 

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