Description
Upgrade your frozen dumplings with this vibrant Potsticker Salad! Juicy heirloom tomatoes, crisp cucumbers, fresh herbs, and a tangy umami dressing come together in this refreshing and satisfying meal.
Ingredients
- 1 lb frozen gyoza dumplings (vegan)
- 1 lb heirloom tomatoes, mixed colors
- 1 English cucumber or 4 Persian cucumbers
- 5 scallions, thinly sliced
- 1 red chili pepper, optional
- 1/2 cup basil leaves
- Dressing:
- 3 tablespoons low-sodium Tamari
- 2 tablespoons balsamic vinegar
- 2–3 teaspoons maple syrup
- Garnish:
- 1 tablespoon toasted sesame seeds or crispy fried onions
- Garlic chili sauce (optional)
- Optional add-ins:
- Thinly sliced cabbage
- Shredded carrot
- Bean sprouts
- Edamame
Instructions
1. Steam the potstickers according to package instructions. Transfer to a large bowl and toss with a teaspoon of sesame oil or a splash of water to prevent sticking.
2. In a small bowl, whisk together the Tamari, balsamic vinegar, and maple syrup.
3. Pour the dressing over the warm dumplings and gently toss to coat.
4. Cut the tomatoes into wedges and thinly slice the cucumbers and scallions.
5. Add the tomatoes, cucumbers, scallions, and sliced chili pepper (if using) to the bowl with the dumplings. Gently combine.
6. Tear fresh basil leaves over the top and garnish with toasted sesame seeds or crispy onions.
7. Serve at room temperature with garlic chili sauce on the side, if desired.
8. Optional: Add more veggies like cabbage, carrots, bean sprouts, or edamame to bulk it up.
9. For pan-frying instead of steaming, heat oil in a skillet, cook dumplings for about 5 minutes until heated through and crispy.
Notes
This salad is very versatile — feel free to add your favorite crunchy vegetables.
For a gluten-free version, ensure the dumplings and Tamari are certified gluten-free.
Best enjoyed fresh at room temperature, but leftovers can be stored in the fridge for up to one day.