Potsticker Salad with Tomato, Cucumber, Basil, and Sesame Dressing Recipe

Introduction

This vibrant Potsticker Salad combines crispy vegan gyoza dumplings with fresh heirloom tomatoes, cucumber, and a tangy balsamic dressing. Perfect as a light meal or flavorful side, it’s easy to prepare and bursting with fresh, satisfying flavors.

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
• Optional add-ins: thinly sliced cabbage, carrot, bean sprouts, edamame
• Optional sauce: garlic chili sauce

Instructions

1. Step 1: Steam the frozen potstickers according to the package instructions. Once cooked, 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 add a splash of water.
2. Step 2: Prepare the dressing by combining the tamari, balsamic vinegar, and maple syrup. Pour it over the dumplings and toss carefully to coat them evenly.
3. Step 3: Cut the heirloom tomatoes into wedges, thinly slice the cucumber and scallions, and add them to the bowl with the dumplings. If using, add the thinly sliced red chili pepper. Gently combine all ingredients.
4. Step 4: Tear the basil leaves over the salad and sprinkle with toasted sesame seeds or crispy fried onions. Serve the salad at room temperature.
5. Step 5 (Optional): Add extra veggies such as thinly sliced cabbage, carrots, bean sprouts, or edamame for added crunch and nutrition. Serve with garlic chili sauce for a spicy kick.

Tips & Variations

• To add a crispy texture, pan-fry the dumplings: heat a skillet with vegetable oil over medium heat, spread dumplings evenly, and cook for about 5 minutes until heated through and slightly crisped.
• Experiment with different fresh herbs like mint or cilantro for a different flavor profile.
• Adjust the dressing’s sweetness or acidity by adding more maple syrup or balsamic vinegar to suit your taste.

Storage

Store leftover Potsticker Salad in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but if needed, reheat the dumplings separately in a pan or steamer before adding them back to cold vegetables. Avoid reheating the whole salad to preserve freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings can be used. Steam or pan-fry them as you would frozen ones, adjusting cooking time as needed until they are fully cooked and heated through.

Is this salad suitable for meal prep?

This salad is best assembled fresh to maintain the crispness of the vegetables and the texture of the dumplings. You can prepare the dressing and chop the vegetables ahead of time, then toss everything together just before serving.

Potsticker Salad with Tomato, Cucumber, Basil, and Sesame Dressing Recipe

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★★★★★

4.4 from 67 reviews

A refreshing and vibrant Potsticker Salad featuring steamed or pan-fried vegan gyoza dumplings paired with heirloom tomatoes, crisp cucumbers, scallions, and fresh basil. Tossed in a tangy tamari-balsamic dressing and garnished with toasted sesame seeds or crispy fried onions, this dish offers a delightful mix of textures and flavors perfect for a light lunch or dinner.

• Author: Mia
• 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

Salad

• 1 lb frozen vegan gyoza potstickers/dumplings
• 1 lb heirloom tomatoes, mixed colors, cut into wedges
• 1 English cucumber or 4 Persian cucumbers, thinly sliced
• 5 scallions, thinly sliced
• 1 red chili pepper (optional, for heat), thinly sliced
• 1/2 cup fresh basil leaves, torn

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
• Shredded carrot
• Bean sprouts
• Edamame

Other

• Vegetable oil (for pan frying, if desired)
• Garlic chili sauce (for serving, optional)

Instructions

1. Steam Dumplings: Steam the frozen vegan potstickers according to the package instructions until heated through and tender. Once cooked, transfer them to a large bowl and add about one teaspoon of sesame oil to prevent sticking. Alternatively, you may omit the oil and use a splash of water instead.
2. Prepare Dressing: In a small bowl, whisk together 3 tablespoons of low sodium tamari, 2 tablespoons of balsamic vinegar, and 2 to 3 teaspoons of maple syrup until well combined.
3. Coat Dumplings: Pour the prepared dressing over the steamed dumplings and gently toss to coat them evenly without breaking.
4. Prep Vegetables: Cut the heirloom tomatoes into wedges. Thinly slice the cucumber(s), scallions, and red chili pepper (if using). Add these fresh vegetables to the bowl with the dressed dumplings and combine all ingredients carefully.
5. Add Basil and Garnish: Tear fresh basil leaves over the salad, sprinkle with toasted sesame seeds or crispy fried onions for added texture and flavor.
6. Optional Add-Ins: For extra crunch and nutrition, add thinly sliced cabbage, shredded carrot, bean sprouts, or edamame as desired.
7. Serve: Serve the potsticker salad at room temperature, optionally accompanied by garlic chili sauce for a spicy kick.
8. Pan Frying Alternative (Optional): For a crispy variation, preheat a large skillet over medium heat and add enough vegetable oil to coat the bottom. Spread the frozen dumplings evenly in the pan and cook for about 5 minutes, turning occasionally, until heated through and slightly crispy on the outside. Then proceed with dressing and assembling as above.

Notes

• The salad can be served cold or at room temperature according to preference.
• Using low sodium tamari helps keep the sodium content moderate without sacrificing flavor.
• Optional vegetables like cabbage, carrot, bean sprouts, and edamame add great crunch and nutrition.
• The pan frying method offers a crispy texture but requires additional oil and attention to prevent sticking or burning.
• Garlic chili sauce on the side adds a spicy element but can be omitted for milder flavor.
• This recipe is naturally vegan and gluten free if tamari is used instead of soy sauce containing wheat.

Keywords: potsticker salad, vegan gyoza salad, steamed dumplings, Asian salad, vegan potstickers, healthy salad, easy dinner, gluten free salad, vegan recipe