This Edamame and Tomato Salad is one of those crave-worthy dishes that hits every note—savory, spicy, fresh, and satisfying. Tossed with a bold chili crisp dressing and topped with tender dumplings, it’s a playful take on a dumpling salad that feels just right for summer lunches or easy weeknight dinners. The combination of fresh vegetables, umami-rich dressing, and a bit of heat makes this one of those dishes you’ll want to keep in your regular rotation.

Table of Contents

• Ingredients you’ll need for this edamame and dumpling salad
  
• How to make this edamame salad with chili crisp dressing
  
• Tips and substitutions
  
• FAQ
  

Ingredients you’ll need for this edamame and dumpling salad

This recipe makes 4 servings as a main or 6 as a side.

For the dressing:

• 3 tablespoons white wine vinegar
  
• 2 tablespoons chili crisp
  
• 2 tablespoons soy sauce
  
• 2 tablespoons vegetable oil
  
• 1 tablespoon granulated sugar
  
• 2 teaspoons sesame oil
  

For the salad:

• 2 cups shelled frozen edamame
  
• 15–20 frozen vegetable dumplings (pork or shrimp also work)
  
• 3 medium tomatoes, cut into bite-sized pieces
  
• 3 green onions, thinly sliced
  
• ½ cup roughly chopped cilantro
  
• 1 tablespoon toasted sesame seeds
  

How to make this edamame salad with chili crisp dressing

1. Make the dressing:
   In a small bowl, whisk together the white wine vinegar, chili crisp, soy sauce, vegetable oil, sugar, and sesame oil until smooth. Set aside.
   
2. Cook the edamame:
   Bring a large pot of water to a boil. Add the edamame and bring the water back to a simmer. Cook for about 3 minutes until just tender. Remove with a slotted spoon and set aside to cool.
   
3. Cook the dumplings:
   Add the frozen dumplings to the same boiling water. Cook until they rise to the surface and are cooked through, about 6–8 minutes depending on package instructions. Drain well.
   
4. Marinate the dumplings:
   Transfer the hot dumplings to a bowl and toss with 2 tablespoons of the dressing. Let cool to room temperature.
   
5. Assemble the salad:
   In a large bowl, combine the edamame, tomatoes, green onions, and cilantro. Pour in the remaining dressing and toss to coat.
   
6. Serve:
   Transfer the edamame mixture to a serving platter. Top with the dumplings and sprinkle with toasted sesame seeds. Serve immediately or chilled.
   

Tips and substitutions

• Use any dumpling variety you like—vegetable, shrimp, or pork all work.
  
• If chili crisp is too spicy for your taste, reduce the quantity or mix it with extra sesame oil to mellow the heat.
  
• The dressing can be made up to 3 days in advance and stored in the fridge.
  
• Fresh summer tomatoes are ideal, but cherry tomatoes or grape tomatoes are great substitutes when larger ones aren’t in season.
  

FAQ

Can I make this salad ahead of time?
Yes, you can prepare all components up to a day in advance. Store the salad and dumplings separately and assemble just before serving.

What kind of dumplings should I use?
Frozen Asian-style dumplings from the grocery store work perfectly. Look for gyoza, potstickers, or wontons with your preferred filling.

Is this salad served hot or cold?
This dish is best served slightly chilled or at room temperature, making it great for warm weather.

Can I air-fry the dumplings instead of boiling them?
Yes. If you prefer crispy dumplings, pan-fry or air-fry them instead of boiling. Just let them cool before adding to the salad.