I traveled to New York recently and got on a Caesar salad kick after that trip because I had so many good ones while I was there. The salad dressing method described later in this post was one I picked up on one of my New York trips. I also love dumplings and potstickers, and sometimes I'll pack potstickers as part of a snack box to have for lunch at the office. I have a Dumpling Dipping Sauce recipe I make pretty much every time I make potstickers or dumplings. Other favorite no-reheat lunch recipes are this Asian-Inspired Chicken & Rice Bowls recipe by Moderately Messy RD and this Deconstructed Spring Roll Salad recipe by the All Natural Vegan.
Dumpling Caesar Salad Notes and Variations
Frozen potstickers or dumplings: I like to use a vegetable variety of potstickers, especially if I'm making this ahead to have later. Those are tasty even cold the next day. Prepare these according to the package instructions for pan frying. I am not a fan of nonstick cookware at all, but I highly recommend using a nonstick skillet for these. If you don't have nonstick skillet, here are some tips (this will likely be a slight variation from the package instructions):
- Preheat the skillet, then add the oil. Ensure the oil coats the entire bottom of the pan. If it doesn't, add a little more until the whole pan has a layer of oil.
- Add the dumplings to the pan. Be careful, oil will pop when the icy dumplings hit the pan.
- Add the water (amount per package) and cook following the rest of the package instructions. A crust should form, which will allow the dumplings to remove without sticking.
Romaine lettuce: I prefer to chop my own lettuce, but you can certainly use a bagged cut lettuce to save time.
Caesar croutons: Sometimes I swap these for wonton strips instead!
Shredded Parmesan: Sometimes I use grated Parmesan instead of shredded, or a combination of both.
Dressing Ingredients & Substitutions
You can use Caesar salad dressing by itself without the add-ons this recipe calls for, but I think it gives it a more unique flavor and goes well with the dumplings. The Worcestershire and lemon juice also thin it out a little bit.
Caesar salad dressing: Ken's is my favorite brand, especially the Chef's Reserve variety with the roasted garlic. You can also sub other dressings if you'd like to make this salad into something other than a Caesar.
Lemon juice: While I like to use fresh squeezed lemon juice most of the time, I do use the juice from the bottle for this recipe.
Worcestershire sauce: You can substitute soy sauce (low sodium recommended).
Freshly ground black pepper: I think freshly ground pepper has a much better flavor than the already ground kind. The measurement in the recipe is after the peppercorns have been ground, so you can substitute already ground black pepper with no changes in proportions if needed.
Crushed red pepper flakes: This is just enough to not be too spicy. You can substitute a few dashes of Sriracha.
Garlic powder: If you're not a huge garlic fan, it's totally fine to leave this out.
Dressing the Salad
Add the dressing to the bottom of the bowl, then add everything else and mix. I swear this is the best way to dress a salad. Don't ask me why or how. I just saw a cook at a restaurant dress a salad this way once and decided to try it. That's how I've done it ever since!
I use a larger bowl than I think I will need. It's much easier to properly mix everything together in a bowl that's too large than one that's too small.
Make-Ahead Tips for Dumpling Caesar Salad
I've made these dumpling Caesar salads when taking the for work or horse show lunches. Here are my tips for making it ahead:
- I recommend using veggie-only dumplings when making ahead because I think they taste the best cold, but you can still use any variety.
- Allow the dumplings to cool completely, including the inside, before placing them onto the salad. You can put them in the fridge to cool. Warm dumplings will make the lettuce wilt.
- Assemble each salad with the lettuce, dumplings, and cheese.
- Pack the dressing and croutons separately. Nobody wants a soggy crouton from the moisture in the lettuce! Just add the croutons and dressing when you're ready to serve.
- Keep in the refrigerator for up to 2 days.
Dumpling Caesar Salad
Equipment
- Saute pan with lid (nonstick recommended, see notes if you do not have nonstick)
Ingredients
- 20 frozen dumplings or potstickers
- 2 romaine hearts
- 1 cup Caesar croutons (plus more for topping as desired)
- ½ cup shredded Parmesan cheese divided
Dressing
- 1 cup Caesar dressing (8oz bottle yields 1 cup)
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper
- ¼ teaspoon garlic powder
Instructions
- Prepare dumplings per packaging directions for pan frying. Set aside and allow to cool, about 15 minutes. Meanwhile, make the dressing and assemble the salad.20 frozen dumplings or potstickers
- Add Caesar dressing, lemon juice,Worcestershire, black pepper, red pepper flakes, and garlic powder to a large mixing bowl. Whisk until ingredients are combined. Set aside ¼ cup aside for serving.1 cup Caesar croutons, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, ½ tsp freshly ground black pepper, ¼ tsp crushed red pepper, ¼ tsp garlic powder
- Chop romaine. Place lettuce, croutons, and ¼ cup of the cheese into the bowl with the dressing. Toss/mix until the dressing evenly coats the salad.2 romaine hearts, 1 cup Caesar dressing, ½ cup shredded Parmesan cheese
- Divide salad into four servings. Top with prepared dumplings, drizzle with reserved dressing, and top with remainder of the cheese. Add additional croutons if desired.
Notes
- Preheat the skillet, then add the oil. Ensure the oil coats the entire bottom of the pan. If it doesn't, add a little more until the whole pan has a layer of oil.
- Add the dumplings to the pan. Be careful, oil will pop when the icy dumplings hit the pan.
- Add the water (amount per package) and cook following the rest of the package instructions. A crust should form, which will allow the dumplings to remove without sticking.
- Allow the dumplings to cool completely, including the inside, before placing them onto the salad. You can put them in the fridge to cool. Warm dumplings will make the lettuce wilt.
- Assemble each salad with the lettuce, dumplings, and cheese.
- Pack the dressing and croutons separately.
- Add the croutons and dressing when you're ready to serve.
Nutrition
