Crispy dumpling salad with spicy soy dressing

Make the dressing: In a medium bowl, whisk together the soy sauce, rice vinegar, garlic, ginger, brown sugar, and chilli crisp or chilli oil. Add the water 1 tablespoon at a time, whisking until the dressing reaches your preferred consistency. Set aside.

Prepare the salad: Add the rocket, cherry tomatoes, cucumber, green onions, and sliced onion to a large salad bowl. Set aside.

Cook the dumplings: Heat 1–2 tablespoons of vegetable oil in a large non-stick frying pan over medium-high heat. Place the dumplings flat-side down in a single layer, leaving a little space between them — they can go in straight from frozen, no need to thaw. Cook for 1–2 minutes, until the bottoms become light golden brown.

Carefully pour approximately ¼ cup of water into the pan, enough to cover the base, and immediately cover with a tight-fitting lid. Steam for approximately 6–8 minutes, or until the water has completely evaporated.

Remove the lid and fry for another 1–2 minutes in the remaining oil until the bottoms are extra crispy.

Assemble the salad: Add the cooked dumplings to the salad bowl. Pour the dressing over the salad and dumplings, then sprinkle with the sesame seeds. Toss gently to combine.

Serve immediately. For extra heat, drizzle with additional chilli oil or chilli crisp before serving.