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Dumpling & Squash Salad with Numbing Vinaigrette

Dumpling & Squash Salad with Numbing Vinaigrette

Cook time

40-50 minutes

Servings

1 to 4

Ingredients

Ingredients

Salad:

12 Laoban Ginger Chicken Dumplings

1 medium kabocha or butternut squash, peeled, deseeded, and cubed

4 cups mixed greens (arugula, spinach, or your favorite mix)

1 small cucumber, thinly sliced

1/4 cup red cabbage, shredded

2 green onions, sliced thinly

1 tbsp sesame seeds (optional, for garnish)

Numbing Vinaigrette:

1 tbsp Sichuan peppercorns

2 tbsp rice vinegar

1 tbsp soy sauce or tamari (for gluten-free)

1 tbsp sesame oil

1 tbsp vegetable oil (neutral oil like grapeseed or canola)

1 tsp honey or maple syrup

1 tsp grated ginger

1 clove garlic, minced

1/2 tsp chili flakes (optional, for extra heat)

Salt to taste

Instructions

  1. Cook the dumplings according to package instructions (usually either steamed, boiled, or pan-fried). Once cooked, set aside to cool slightly.
  2. Preheat the oven to 400°F (200°C). Toss the squash cubes in a drizzle of oil, and season with salt and pepper. Roast for 25-30 minutes or until golden and tender, flipping halfway through. Set aside to cool.
  3. In a small skillet, lightly toast the Sichuan peppercorns until fragrant (about 1-2 minutes). Let them cool and then crush them using a mortar and pestle or spice grinder.
  4. In a bowl, whisk together the crushed peppercorns, rice vinegar, soy sauce, sesame oil, vegetable oil, honey, ginger, garlic, and chili flakes. Adjust salt and seasoning to taste.
  5. In a large bowl, toss the mixed greens, cucumber slices, shredded cabbage, and green onions. Add the roasted squash cubes and dumplings (cut them in half for easier eating, if desired).
  6. Drizzle the numbing vinaigrette over the salad and gently toss to coat. Garnish with sesame seeds and serve immediately.

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