The Dinner Planner


Korean Spicy (or not) Dumpling Salad

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A little tweak on Marion's Kitchen sauce makes this one only a little spicy (we've removed one of the chilli ingredients). Adjust the gochujang up or down to suit your tastes. This version is warmly spiced.
Image, Marion's Kitchen.
Servings 4


  • 4 cups cabbage - shredded, we used wombok
  • 1 cup red cabbage - shredded
  • 2 carrots - cut into thin sticks
  • 1 cucumber - deseeded, cut into thin
  • 2 tsp sesame seeds
  • 2 tbsp vegetable oil
  • 20 frozen gyoza
  • sliced spring onions  -

Spicy (or not) Dressing

  • 2 tbsp gochujang - more or less to suit heat taste.
  • 2 tbsp white vinegar
  • 2 tbsp soy sauce
  • 4 tsp sesame oil
  • 2 tsp ginger - finely grated


  • For the dressing, place the ingredients in a bowl and whisk until well combined. 
  • 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. 
  • 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.
  • To serve, divide the salad among serving plates. Top with the dumplings. Drizzle with the remaining dressing and sprinkle over the spring onions. 

Tips and Variations

GLUTEN FREE -  Mr Chen's do a gluten free dumpling.

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