Description
This vibrant Potsticker Salad is loaded with tender dumplings, juicy tomatoes, crisp cucumbers, scallions, basil, and a bold tamari–balsamic dressing. It’s fresh, colorful, and perfect for quick lunches, light dinners, or meal prep.
Ingredients
Salad
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1 lb frozen gyoza dumplings (vegan)
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1 lb heirloom tomatoes, mixed colors
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1 English cucumber or 4 Persian cucumbers
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5 scallions, thinly sliced
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1 red chili pepper (optional)
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½ cup basil leaves
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1 Tbsp toasted sesame seeds or crispy fried onions
Dressing
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3 Tbsp low-sodium Tamari
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2 Tbsp balsamic vinegar
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2–3 tsp maple syrup
Optional Add-Ins
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Thinly sliced cabbage
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Carrot
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Bean sprouts
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Edamame
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Garlic chili sauce (for serving)
Instructions
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Steam the frozen dumplings according to package directions. Transfer to a large bowl and toss with 1 tsp sesame oil (or a splash of water to prevent sticking).
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Whisk together Tamari, balsamic vinegar, and maple syrup. Pour the dressing over the warm dumplings and gently toss to coat.
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Slice the tomatoes into wedges and thinly slice cucumbers and scallions. Add them to the bowl along with sliced chili pepper if using.
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Tear the basil leaves over the top and sprinkle with sesame seeds or crispy fried onions.
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Serve at room temperature. Add garlic chili sauce or extra veggies if desired.
Pan-Fry Method:
Heat a skillet over medium with enough oil to coat the bottom. Spread dumplings in the pan and cook about 5 minutes until heated through and lightly crisp.
Notes
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Serve slightly warm for the best flavor and texture.
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Add your favorite crunchy veggies to customize.
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To prevent soggy leftovers, store dumplings and veggies separately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Steam or Pan-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: 260 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg