Make the sesame-soy dressing

• In a bowl or jar, combine the tamari (or all-purpose soy sauce), rice wine vinegar, sesame oil, freshly minced garlic, freshly grated ginger and brown sugar.
• Add the toasted sesame seeds, chilli oil crisp, finely sliced spring onion and finely chopped coriander.
• Pour in 2–3 tbsp of water and whisk or shake until well combined and slightly loosened.
• Taste and adjust — for kids or a simpler version, mix just sesame oil, rice wine vinegar and tamari.

Pan-fry the dumplings

• Heat a little vegetable oil in a large frying pan over medium-high heat.
• Add the vegetable dumplings in a single layer and pan-fry until golden and crisp on the base.
• Add a splash of water, cover and steam until the dumplings are cooked through and the wrappers are chewy.
• Cook in batches if needed so they don't crowd the pan.

Assemble the salad

• Arrange the salad greens in a large bowl or on plates.
• Add the hot pan-fried dumplings on top of the greens.
• Drizzle generously with the sesame-soy dressing.
• Finish with extra chilli oil crisp and a few extra sesame seeds if you like.

Serve

• Toss gently at the table so the chewy dumplings meet the fresh salad and dressing.
• Serve straight away while the dumplings are still warm.