Print

Potsticker Salad Recipe

Potsticker Salad Recipe
Print Recipe

★★★★★

5 from 9 reviews

A vibrant and refreshing Potsticker Salad combining crispy vegan gyoza dumplings with fresh heirloom tomatoes, cucumbers, scallions, and aromatic basil. Tossed in a tangy tamari-balsamic dressing and garnished with toasted sesame seeds or crispy onions, this salad is perfect as a light meal or side dish. Optional add-ins include cabbage, carrot, bean sprouts, and edamame for extra crunch and nutrition. Serve at room temperature with a drizzle of garlic chili sauce for a spicy kick.

Ingredients

Scale

Salad

  • 1 lb frozen vegan gyoza 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), thinly sliced
  • 1/2 cup 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
  • Thinly sliced carrot
  • Bean sprouts
  • Edamame

For Serving

  • Garlic chili sauce (optional)

Instructions

  1. Steam the Dumplings: Steam the frozen vegan gyoza dumplings according to the package instructions. Once cooked, transfer them to a large bowl and add a teaspoon of sesame oil to prevent sticking. Alternatively, you can skip the oil and add a splash of water to keep them moist.
  2. Prepare the Dressing and Toss: In a small bowl, combine the low sodium tamari, balsamic vinegar, and maple syrup. Pour this dressing over the steamed dumplings and gently toss to coat them evenly.
  3. Prepare the Vegetables: Cut the heirloom tomatoes into wedges and thinly slice the cucumber and scallions. Add them to the bowl with the dumplings. If using, add the thinly sliced red chili pepper for heat. Mix gently to combine all ingredients.
  4. Add Basil and Garnish: Tear basil leaves over the salad and sprinkle with toasted sesame seeds or crispy fried onions as a garnish. Serve the salad at room temperature for optimal flavor.
  5. Optional Add-Ins and Serving: For extra crunch and nutrition, add thinly sliced cabbage, carrot, bean sprouts, or edamame to the salad. Optionally, serve with garlic chili sauce on the side for an added spicy kick.
  6. Alternative Pan Fry Method: Heat a large skillet over medium heat and add enough vegetable oil to coat the bottom. Spread the dumplings in the pan and cook for approximately 5 minutes, or until heated through and slightly crispy.

Notes

  • Use vegan gyoza dumplings to keep the salad plant-based.
  • The dressing can be adjusted for sweetness by varying the amount of maple syrup.
  • Serve the salad at room temperature for the best texture and flavor.
  • For extra heat, add more red chili or garlic chili sauce as desired.
  • Optional add-ins like cabbage, carrot, bean sprouts, and edamame provide additional crunch and nutrition.
  • To make pan-fried dumplings, heat oil in a skillet and cook dumplings until crispy instead of steaming.
  • Low sodium tamari helps control salt levels in the dish.

Nutrition

Keywords: potsticker salad, vegan gyoza salad, Asian salad, steamed dumplings, vegan appetizer, light vegan meal, gluten free vegan, tamari dressing, fresh tomato salad

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