Spicy Vegetable Gyoza and Shaved Fennel Salad with Blistered Tomatoes and Radish
This vibrant fusion salad combines crispy pan-fried vegetable dumplings with ice-cold shaved fennel and peppery radish, all tossed in a spicy chili-soy dressing. The key technique is shocking the fennel in ice water to create incredible crunch while the warm gyoza stay crispy. Ready in 30 minutes, serves 4 as a light lunch or impressive dinner party side.
Recipe by Mr Saucy aka Christophe
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Homecook turned pro with a Cordon Bleu Paris graduate
Quick Info
How Does Ice Water Make Fennel So Crispy?
Traditional French technique shows that shocking vegetables in ice water causes their cell walls to tighten and firm up. The cold temperature makes the fennel curl into delicate ribbons while mellowing its sharp anise flavor into something sweet and refreshing.
Professional chefs know that temperature contrast is everything in a warm salad. By letting the gyoza cool to room temperature before tossing, you prevent the heat from wilting the crisp vegetables while still keeping that satisfying contrast between warm dumplings and cold fennel.
Food science shows that emulsifying the chili oil with water creates a lighter dressing that coats evenly instead of pooling at the bottom. The water helps the oil and vinegar blend together smoothly so every bite gets the perfect balance of heat, tang, and umami.
Ingredients
Recipe yields 4 servings
For the Gyoza and Vegetables
| Amount | Ingredient | Notes |
|---|---|---|
| 600 g (about 24 pieces) | vegetable gyoza | store-bought frozen or fresh; ensure vegan/vegetarian |
| 200 g (1 medium bulb) | fennel bulb | shaved paper-thin on a mandoline |
| 80 g (about 6 radishes) | red radish | thinly sliced on a mandoline, slightly thicker than fennel |
| 150 g (1 cup) | cherry tomatoes | halved |
| 40 g (3-4 stalks) | scallions | thinly sliced on a bias |
| 500 g (2 cups) | ice water | for shocking the fennel |
| 30 g (2 tablespoons) | neutral oil | grapeseed or canola for frying |
For the Chili-Soy Dressing
| Amount | Ingredient | Notes |
|---|---|---|
| 60 g (4 tablespoons) | chili crisp oil | adjust based on heat preference; ensure vegetarian |
| 30 g (2 tablespoons) | rice vinegar | unseasoned |
| 15 g (1 tablespoon) | toasted sesame oil | high quality |
| 15 g (1 tablespoon) | soy sauce | light or all-purpose |
| 15 g (1 tablespoon) | water | for the vinaigrette emulsion |
| 2 g (1/2 teaspoon) | Sel de Guérande | for finishing crunch and mineral saltiness |
Instructions
Prep the Vegetables
- 1
Shock the Fennel (The Crunch Secret)
Shave the fennel bulb paper-thin using a mandoline and immediately drop it into a bowl of ice water for 10 minutes. This classical French technique causes the fennel to curl into delicate ribbons and become incredibly crisp while mellowing the sharp anise flavor into something sweet and refreshing.
- 2
Slice the Radishes
Slice the radishes on the mandoline slightly thicker than the fennel—about 1/16 inch thick. This gives them a distinct peppery bite and ensures they don't get lost in the mix when you toss everything together.
Cook the Gyoza and Tomatoes
- 3
Pan-Fry the Gyoza (Crispy Bottom, Tender Top)
Heat 1 tablespoon of neutral oil in a non-stick skillet over medium-high heat until shimmering. Add the gyoza flat-side down and cook for 2-3 minutes until the bottoms turn golden brown. Add a splash of water (about 1/4 cup), cover immediately, and steam for 3-4 minutes until cooked through. This creates the perfect contrast between crispy base and tender dumpling skin.
- 4
Cool the Gyoza
Remove the gyoza from the pan and set aside to cool to room temperature for about 5 minutes. Allowing them to cool slightly prevents the heat from wilting the fresh fennel, radish, and scallions when you toss everything together later.
- 5
Blister the Tomatoes (Concentrate the Sweetness)
In the same pan, add the remaining tablespoon of neutral oil and flash-fry the halved cherry tomatoes for 60 seconds over medium-high heat, just until the skins begin to blister and wrinkle. This concentrates their natural sugars and softens their texture without turning them into a sauce.
Make the Dressing and Assemble
- 6
Emulsify the Dressing (Light and Coating)
Whisk together the chili crisp, rice vinegar, soy sauce, sesame oil, and the measured water in a large mixing bowl. Adding water helps emulsify the oils and vinegar into a smoother, lighter dressing that coats the ingredients evenly instead of pooling at the bottom.
- 7
Dry the Fennel Thoroughly
Drain the fennel from the ice water and thoroughly dry it using a kitchen towel or salad spinner. Removing excess water is critical so the dressing isn't diluted and can properly cling to every surface.
- 8
Toss Everything Together
Add the cooled gyoza, crisp fennel, sliced radishes, blistered tomatoes, and sliced scallions to the dressing bowl. Fold gently with your hands or tongs to coat every surface without crushing the delicate vegetables. This ensures the aromatics and heat are evenly distributed throughout.
- 9
Finish with Crunchy Salt
Transfer to a wide, shallow serving bowl and sprinkle the Sel de Guérande over the top just before serving. The coarse grains provide a specific mineral complexity and a satisfying crystalline crunch that contrasts beautifully with the soft dumplings.
Tips & Tricks
If your salad turns soggy: Always dry your fennel thoroughly after the ice bath. Any clinging water will prevent the chili oil from adhering to the vegetables and dilute the dressing, making everything watery and limp.
If you want a warmer salad: Toss the ingredients while the dumplings are still quite warm, but serve immediately. The residual heat will wilt the fennel and radish if you let it sit, so timing is everything.
If your scallions taste too sharp: Toss the sliced scallions with the sesame oil 5 minutes before mixing the rest of the salad. This allows the oil to absorb the scallion's essential oils and mellows their bite.
If your gyoza stick to the pan: Make sure your pan is properly heated before adding oil and dumplings. If they stick, don't force them—they'll release naturally once the bottom forms a proper golden crust. A non-stick pan or well-seasoned cast iron works best.
If the vegetables get crushed when serving: Use a wide, shallow bowl for serving rather than a deep one. This prevents the dumplings from crushing the delicate shaved fennel and radish at the bottom and makes the dish look more elegant.
Frequently Asked Questions
Can I make this salad ahead of time?
Partial prep works best. You can shave the fennel and radish, slice the scallions, and make the dressing up to 4 hours ahead. But toss everything together just before serving—the vinegar and salt will draw moisture out of the vegetables over time, which makes the dumpling skins lose their crispness and the salad turn soggy.
Why use Sel de Guérande specifically?
Sel de Guérande is a moist, unrefined sea salt from France with high mineral content and a unique crystalline crunch. Unlike table salt, it acts as both a seasoning and a textural element in this salad, highlighting the sweetness of the tomatoes and fennel while adding little bursts of salty crunch that contrast with the soft dumplings.
Is this dish strictly vegan?
Yes, as long as your store-bought vegetable gyoza and chili crisp don't contain egg, honey, or shrimp paste. Always check the labels of processed components—some gyoza wrappers contain egg, and some chili crisps include dried shrimp or fish sauce.
What if I don't have a mandoline?
You can use a very sharp knife or a vegetable peeler to shave the fennel into thin ribbons. It takes more time and won't be quite as uniform, but the ice water bath will still create that crispy, curled texture. For the radishes, just slice them as thin as you can.
Can I use a different type of dumpling?
Absolutely. Pork or shrimp gyoza work beautifully if you're not vegetarian. You could also use potstickers or even crispy wontons. Just make sure whatever you choose has that crispy-chewy texture contrast that makes this salad special.
Why does the fennel need to be ice-cold?
The temperature contrast is what makes this dish exciting. The cold, crisp fennel and radish against the warm gyoza creates a dynamic eating experience. Plus, the ice water firms up the fennel's cell walls, making it incredibly crunchy instead of limp and stringy.
What if my chili crisp is too spicy?
Start with half the amount called for and taste the dressing before adding more. You can always add extra sesame oil or a touch of honey to balance the heat. Remember, the cool fennel and radish help temper the spice when you eat it all together.
How do I know when the tomatoes are properly blistered?
Look for the skins to wrinkle and develop dark spots in about 60 seconds over medium-high heat. They should soften slightly but still hold their shape. If they start to collapse or release too much juice, you've gone too far—pull them off the heat immediately.