This dumpling salad is easy to put together and full of fresh flavor. Heirloom tomatoes and warm dumplings are topped with a vinaigrette made from black vinegar, chili crisp, and dark soy. A quick, satisfying dish that works as a light meal or appetizer

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Prep Time: 15 minutes
Cook Time: 5–10 minutes
Yield: 2–3 servings

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Ingredients

For the Vinaigrette

• 1 tablespoon Chinese black vinegar
• 1 teaspoon chili crisp (Lao Gan Ma or similar)
• 1 teaspoon dark soy sauce
• 1 teaspoon toasted sesame oil
• 2 tablespoons neutral oil (canola recommended)
• ½ teaspoon brown sugar
• Freshly ground black pepper, to taste

For the Salad

• 12–15 cooked dumplings of your choice (store-bought or homemade)
• 2 cups heirloom tomatoes, chopped or sliced
• 1–2 teaspoons toasted sesame seeds
• Fresh herbs (optional): cilantro, Thai basil, or chives

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Instructions

1. Make the Vinaigrette
   In a small bowl or jar, combine black vinegar, chili crisp, dark soy sauce, sesame oil, canola oil, brown sugar, and black pepper. Whisk or shake until emulsified. Taste and adjust seasoning if needed.
2. Cook the Dumplings
   Prepare the dumplings according to package instructions or your own recipe. You can boil, steam, or pan-fry them. Let them cool slightly so they don’t wilt the tomatoes.
3. Assemble the Salad
   Arrange the chopped heirloom tomatoes in a shallow serving bowl or platter. Scatter the cooked dumplings over the top.
4. Dress the Salad
   Spoon or drizzle the vinaigrette evenly over everything. Let it sit for a few minutes so the flavors absorb into the dumplings.
5. Garnish
   Sprinkle with toasted sesame seeds and your choice of fresh herbs.

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Directions

Serve this salad slightly warm or at room temperature. The vinaigrette will coat the dumplings and tomatoes nicely. Perfect as a light main or an appetizer to share.

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Chef’s Notes

• If you like extra heat, top with more chili crisp when serving.
• Use any style of dumpling: pork, shrimp, chicken, or vegetable all work well.
• For a more substantial salad, toss in thinly sliced cucumber or blanched green beans.
• Dark soy sauce adds deep color; if unavailable, regular soy sauce works fine.