Dumpling Salad

Cook time 1 hour
Servings 4


16 round gyoza or gow gee wrappers

1 tbsp vegetable oil

2 large Chinese cabbage leaves, finely shredded

1 small carrot, julienned

1 large handful of mint and amaranth leaf or any herbs of your choice

1 tsp cornflour mixed in with a little water


5 green prawns, shelled and deveined and finely chopped

150g pork mince

3 spring onions, white part only, finely chopped, plus extra for salad

3 dried shiitake mushrooms, stalks discarded, rehydrated in warm water for 15 minutes, drained and finely chopped plus 4 extra for salad

2–3 cm piece of ginger, peeled and finely grated

1 garlic clove, finely chopped

1/2 tsp sesame oil

2 tbsp soy sauce

Pinch of caster sugar


1 tsp chilli sauce

1 tsp sesame oil

1 tbsp black vinegar

2 1/2 tbsp soy sauce

2 tsp caster sugar

Dumpling Salad


For the filling, place all the ingredients into a bowl and mix thoroughly until a sticky paste-like consistency forms.

Place wrappers on a clean work surface and add 1-heaped tsp of the filling in the centre of each wrapper and then brush a little of the cornflour mixture around the edges. Fold in half to make a half moon and press down to remove any air bubbles. With your thumb and forefinger, pinch each dumpling around the edges to seal. Place on a tray lined with baking paper and cover with a clean tea towel. Repeat with the remaining wrappers and filling.

Heat the vegetable oil in a large frying pan over low heat. Add the dumplings and cook, without turning, for 3–5 minutes, increasing the heat halfway to medium until the dumplings are golden brown. Now add 125ml of water, cover with a lid and steam for 5–8 minutes until most of the water has been absorbed.

Remove the lid and cook for a little longer to ensure the dumpling bases are crispy.

Meanwhile, for the dressing whisk all the ingredients together in a small bowl.

To assemble, add cabbage to a bowl along with the carrots, finely chopped extra spring onions, sliced extra shiitake mushrooms and herbs. Add the dumplings and dressing and toss. Serve immediately.