Crispy Dumpling Caesar Salad

Hot, crispy dumplings piled over cold Caesar-dressed romaine with crunchy cucumber, Parmesan, croutons, scallions, and lemon.

Print Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course dinner, Salad

Cuisine Fusion

Servings 4

Calories 520 kcal

Ingredients

Main

20 frozen chicken pork, or vegetable dumplings
Neutral oil and water as needed for the package pan-fry method
2 romaine hearts chopped
1 cup thinly sliced cucumber
1/2 cup Caesar dressing plus more as needed
2 teaspoons fresh lemon juice
1/2 cup shaved or grated Parmesan cheese plus more for serving
1 cup croutons lightly crushed
2 scallions thinly sliced
Freshly cracked black pepper to taste
Chili crisp for serving (optional)

Instructions

Cook the frozen dumplings in a large nonstick skillet according to the package directions using the pan-fry method.
Once the dumplings are cooked through and any steaming liquid has evaporated, leave them in the uncovered skillet for an additional 1 to 2 minutes, or until the bottoms are deeply golden and crisp.
While the dumplings cook, combine the romaine and cucumber in a large bowl.
Add the Caesar dressing and lemon juice and toss until evenly coated. Add the Parmesan, lightly crushed croutons, and scallions and toss briefly to combine.
Divide the cold Caesar salad among four plates or shallow bowls and immediately top with the hot crispy dumplings.
Finish with freshly cracked black pepper and additional Parmesan. Serve with chili crisp on the side, if desired.

Notes

The contrast between hot, crispy dumplings and cold, crunchy salad is central to the recipe, so serve immediately after assembling. Different frozen dumplings require different amounts of oil, water, and cooking time, so follow the package pan-fry directions before giving the bottoms an extra crisp. A bagged Caesar salad kit can replace the romaine, dressing, Parmesan, and croutons; add the cucumber, scallions, and lemon to make it feel more complete. Vegetable dumplings make an easy meatless version.