Potsticker Salad with Tomato, Cucumber, Basil, and Sesame Dressing Recipe
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.
- 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
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
- 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.
- 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.
- Coat Dumplings: Pour the prepared dressing over the steamed dumplings and gently toss to coat them evenly without breaking.
- 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.
- 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.
- Optional Add-Ins: For extra crunch and nutrition, add thinly sliced cabbage, shredded carrot, bean sprouts, or edamame as desired.
- Serve: Serve the potsticker salad at room temperature, optionally accompanied by garlic chili sauce for a spicy kick.
- 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
