Potsticker Salad Recipe

Introduction

Potsticker Salad is a vibrant, fresh way to enjoy your favorite vegan gyoza dumplings. Combining juicy heirloom tomatoes, crisp cucumbers, and a tangy balsamic-tamari dressing, this salad offers a delightful balance of flavors and textures perfect for any meal.

Ingredients

• 1 lb frozen vegan gyoza dumplings
• 1 lb heirloom tomatoes, mixed colors
• 1 English cucumber or 4 Persian cucumbers
• 5 scallions, thinly sliced
• 1 red chili pepper (optional, for heat)
• 1/2 cup basil leaves
• Dressing:
• 3 Tbsp low sodium tamari
• 2 Tbsp balsamic vinegar
• 2–3 tsp maple syrup
• Garnish:
• 1 Tbsp toasted sesame seeds or crispy fried onions
• Garlic chili sauce (optional, for extra kick)
• Optional add-ins: thinly sliced cabbage, carrot, bean sprouts, edamame

Instructions

1. Step 1: Steam the frozen gyoza dumplings according to the package instructions. Once cooked, transfer them to a large bowl and toss with a teaspoon of sesame oil to prevent sticking. Alternatively, you can omit the oil and use a splash of water instead.
2. Step 2: In a small bowl, combine the tamari, balsamic vinegar, and maple syrup to make the dressing. Pour this over the dumplings and gently toss to coat them evenly.
3. Step 3: Cut the heirloom tomatoes into wedges and thinly slice the cucumber and scallions. Add these vegetables to the bowl with the dumplings. If using, slice the red chili pepper and add it as well. Toss everything together carefully.
4. Step 4: Tear the basil leaves and sprinkle them over the salad. Finish with a garnish of toasted sesame seeds or crispy fried onions. Serve the salad at room temperature for the best flavor.
5. Step 5: Optionally, add in other fresh veggies like sliced cabbage, carrots, bean sprouts, or edamame to customize your salad. Serve with garlic chili sauce on the side if you prefer a spicy touch.

Tips & Variations

• For extra crispness, briefly chill the salad before serving.
• Use different herbs like cilantro or mint if basil isn’t available.
• Swap maple syrup with agave nectar or a touch of sugar for the dressing.
• Roast the sesame seeds lightly at home for deeper flavor.
• Add a splash of fresh lime juice for a zesty twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The dressing will continue to marinate the vegetables and dumplings, so flavors may intensify. Reheat only the dumplings separately if desired, then combine with the fresh veggies before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potstickers instead of frozen?

Yes, fresh potstickers can be used; just cook them according to package or recipe instructions before assembling the salad.

Is this salad suitable for meal prep?

Absolutely! Prepare all components and store separately or combined in the fridge. Add dressing just before serving to keep vegetables crisp.

Potsticker Salad Recipe

Print Recipe

★★★★★

4.4 from 90 reviews

This vibrant Potsticker Salad combines tender steamed vegan gyoza dumplings with fresh heirloom tomatoes, crisp cucumbers, and aromatic basil, all tossed in a tangy, slightly sweet tamari-balsamic dressing. Garnished with toasted sesame seeds and optional chili heat, this refreshing salad is perfect for a light, flavorful meal or side dish served at room temperature.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Steaming
• Cuisine: Asian Fusion
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dumplings

• 1 lb frozen vegan gyoza dumplings

Vegetables

• 1 lb heirloom tomatoes (mixed colors)
• 1 English cucumber or 4 Persian cucumbers
• 5 scallions, thinly sliced
• 1 red chili pepper (optional, for heat)
• 1/2 cup basil leaves

Dressing

• 3 Tbsp low sodium tamari
• 2 Tbsp balsamic vinegar
• 2–3 tsp maple syrup

Garnish

• 1 Tbsp toasted sesame seeds or crispy fried onions

Optional Add-Ins

• Thinly sliced cabbage
• Carrot
• Bean sprouts
• Edamame

Condiment

• Garlic chili sauce (optional, for extra kick)

Instructions

1. Steam the Dumplings: Steam the frozen vegan gyoza dumplings according to the package instructions until they are tender and cooked through. Once steamed, transfer them to a large bowl and toss gently with a teaspoon of sesame oil to prevent sticking. Alternatively, you can omit the oil and use a splash of water instead.
2. Prepare the Dressing: In a small bowl, combine 3 tablespoons of low sodium tamari, 2 tablespoons of balsamic vinegar, and 2 to 3 teaspoons of maple syrup. Mix well until the dressing is smooth and balanced in flavor.
3. Toss Dumplings with Dressing: Pour the prepared dressing over the steamed dumplings in the bowl. Gently toss the dumplings to coat them evenly with the dressing, ensuring every piece is flavorful.
4. Prepare Vegetables: Cut the heirloom tomatoes into wedges. Thinly slice the cucumber and scallions. If using, finely slice the red chili pepper for added heat. Add all these vegetables along with the chili to the bowl with the dumplings.
5. Combine and Garnish: Tear the basil leaves over the salad for an herbaceous note. Sprinkle toasted sesame seeds or crispy fried onions on top to add a delightful crunch. Optionally, add any preferred extra veggies like thinly sliced cabbage, carrot, bean sprouts, or edamame.
6. Serve: Serve the Potsticker Salad at room temperature, accompanied by garlic chili sauce on the side if you desire an extra spicy kick.

Notes

• Steaming the dumplings prevents oil-heavy cooking, keeping the salad light and healthy.
• Use low sodium tamari to control salt levels, making it suitable for a low-sodium diet.
• Optional vegetables like cabbage, carrot, bean sprouts, or edamame add extra crunch and nutrition.
• If you prefer a vegan-friendly protein boost, edamame is an excellent addition.
• Garlic chili sauce is optional but highly recommended for those who enjoy spicy flavors.
• Serve this salad at room temperature for the best flavor; do not refrigerate after dressing to avoid sogginess.

Keywords: potsticker salad, vegan gyoza salad, steamed dumplings, heirloom tomato salad, Asian fusion salad, sesame seed garnish, tamari dressing