Korean Dumpling Salad

Korean dumpling salad reciped


  • Drizzle olive oil on a pan and pan-fry dumplings until golden and crispy, set aside.
  •  Cut chives into approx. 4cm length, wash with green salads and drain well.
  •  Put salads and cut chives into a bowl topped with dumplings and baked vegetable chips.
  • Mix all the dressing ingredients above and drizzle onto the salad bowl.


Dressing Ingredients

  • Korean Oriental Salad Dressing
  • Soysauce 2 tablespoons
  • Olive oil 2 tablespoons
  • Vinegar 2 tablespoons
  • 1.5 teaspoons of sugar or 1.5 tablespoons of Chung Jung One Oligo Syrup
  • Squeezed lemon juice 1 tablespoon
  • (Optional) minced garlic ½ teaspoon
  • (Optional) finely sliced onion ½ teaspoon

Salad Ingredients

  • 10-12 pieces of O'Food Bio Mandu
  • Baby leaf salad mix 150 gr
  • Sprouts of your choice 50 gr
  • Chives 100 gr
  • (Optional) Baked vegetable chips 10 gr

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