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
- Cook the dumplings according to package instructions (usually either steamed, boiled, or pan-fried). Once cooked, set aside to cool slightly.
- 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.
- 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.
- 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.
- 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).
- Drizzle the numbing vinaigrette over the salad and gently toss to coat. Garnish with sesame seeds and serve immediately.