Crispy Gyoza and Smashed Cucumber Salad
By All Dressed Up
Published on 01 April 2026
If you're after a fresh, crunchy dinner that hits the spot without the fuss, this is the one. Sashing the cucumber might feel a bit dramatic, but it’s the secret to soaking up all that punchy ginger and chilli goodness. It’s the perfect partner for golden, crispy gyoza when you want a meal that feels a bit special but takes next to no effort.Time and servings
20 minsTotal time
2Servings
10 minsPrep time
10 minsCooking time
Ingredients
- Sunflower or vegetable oil, for frying
- 8 frozen gyoza
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp rice wine vinegar
- 1 tbsp toasted sesame oil
- 1 tsp chilli crisp
- 1 small garlic clove, grated, optional
- 2 cm piece fresh ginger, grated, optional
- 1 tsp runny honey, optional
- ¼ large cucumber
- 3 radishes, thinly sliced
- 1 handful cherry tomatoes, halved
- 3 tbsp All Dressed Up Gochujang Ginger Dressing, plus extra to serve
Method
Step 1
Heat a splash of neutral oil in a pan over a medium heat. Add the gyoza, fry until cooked through and the base is golden and crisp.Step 2
Meanwhile, make the marinade. Pour the soy sauce, fish sauce, rice wine vinegar, sesame oil and chilli crisp into a large mixing bowl and whisk until combined. Add the garlic, ginger, and honey if using.Step 3
Set the cucumber on a chopping board and smash it using a rolling pin or heavy bottle until it bursts, then break it into bite-sized chunks and add to the marinade bowl.Step 4
Add the radishes and cherry tomatoes, then toss everything with a good splash of the Gochujang Ginger dressing.Step 5
To serve, spoon the salad onto a plate and top with the hot gyoza. Finish with a generous drizzle of the Gochujang Ginger dressing over everything.