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Prepare the Vegetables: Roughly chop the romaine lettuce, halve the cherry tomatoes, finely slice the red onion and place it in a bowl of cold water to reduce sharpness, and finely mince the chives.
Cook the Bacon and Dumplings: In a frying pan, cook the bacon until crispy. Remove and set aside. In the same pan, add the frozen dumplings and fry until golden brown. Add ½ cup of water to the pan, cover, and let steam until the water has evaporated.
Make the Dressing: In a small bowl, mix together the mayonnaise, chili oil or chili crisp, and vinegar.
Assemble the Salad: In a large bowl, combine the lettuce, cherry tomatoes, red onion, and dumplings. Toss with the dressing until everything is well coated.
Finish and Serve: Crumble the crispy bacon over the salad. Serve immediately.