Print

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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/potsticker-salad-recipe/