Cook the gourd pockets in the vegetable stock according to the instructions on the packet. Clean the peppers, cut in half, remove the seeds and cut the peppers into small pieces. Wash the lettuce and spin dry.

Remove the gums from the broth and let them drain. Cut the gums into strips and fry them until golden-brown on all sides in a pan with hot oil. Mix the salad fix, vinegar and water, mix the salad, paprika and dressing. Arrange the salad on plates with the dumplings, season with salt and pepper. Scatter fried onions over the top and serve.