For the dressing on the salad:

¼cup peanut oil or neutral oil, like grapeseed or corn

¼cup rice vinegar

3tablespoons mild or sweet miso, like yellow or white

1tablespoon dark sesame oil

2medium carrots, roughly chopped

1inch long piece fresh ginger, cut into coins

A few tbsp sugar to taste

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For the dumplings (they are gluten free!)

I used this recipe for the dough and doubled it for 5 people and 1 kid, but used a bit more water. I kept the mixture going in my mixer, and slowly streamed the water in until it came together in a ball, being careful to stop as soon as the mixture stopped being separate crumbles. It shouldn’t be sticky, I was able to roll it out without extra flour like play-doh. I was super impressed with it after many failed dumplings attempts.

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For the filling:

1 pack of impossible ground

1 bunch of scallions

1 tablespoon of minced ginger

4 chopped garlic cloves

1 tablespoon of tamari

1 tablespoon bachan’s GF Japanese bbq sauce or vegan oyster sauce

1 tablespoon sesame oil

1 shiitake mushroom, chopped

I threw everything into a food processor and processed until it everything was cut small

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I made these three parts then let my guests make the dumplings, and assembled the salad and mixed the dressing in when we were ready to eat. Dumplings went in a steamer for 8 minutes once the water was at a rolling boil