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Potsticker Salad Recipe

Potsticker Salad Recipe
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★★★★★

5.2 from 28 reviews

This vibrant Potsticker Salad combines crispy vegan gyoza dumplings with fresh heirloom tomatoes, cucumbers, scallions, and fragrant basil leaves, all tossed in a tangy tamari-balsamic dressing. Perfect as a light lunch or appetizer, this salad offers a delightful balance of textures and flavors with an optional spicy kick from red chili and garlic chili sauce.

Ingredients

Scale

Main 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 for extra kick

Instructions

  1. Steam the Potstickers: Steam the frozen vegan gyoza dumplings following the package instructions. Once steamed, transfer them to a large bowl and add a teaspoon of sesame oil to prevent sticking. Alternatively, omit the oil and use a splash of water.
  2. Prepare the Dressing and Toss: In a small bowl, combine 3 tablespoons of low sodium tamari, 2 tablespoons of balsamic vinegar, and 2-3 teaspoons of maple syrup. Pour the dressing over the steamed dumplings in the large bowl and gently toss them to coat evenly.
  3. Chop the Vegetables: Cut the heirloom tomatoes into wedges. Thinly slice the cucumber and scallions. Add these prepared vegetables along with the optional red chili pepper to the bowl with the dumplings. Combine all ingredients carefully to mix the flavors.
  4. Add Herbs and Garnish: Tear the basil leaves over the salad and sprinkle with toasted sesame seeds or crispy fried onions for extra texture and flavor. Serve the salad at room temperature for the best taste.
  5. Optional Variations: For added crunch and nutrition, incorporate thinly sliced cabbage, carrot, bean sprouts, or edamame. For heat lovers, serve with a side of garlic chili sauce to drizzle on top.
  6. Pan Fry Method (Optional): Instead of steaming, preheat a large skillet over medium heat and coat the bottom with vegetable oil. Spread the dumplings evenly in the pan and cook for about 5 minutes until heated through and slightly crispy on the bottom before combining them with the salad ingredients.

Notes

  • Steaming is the preferred method for a soft texture, but pan-frying adds a delightful crispiness.
  • Use low sodium tamari to keep the sodium content moderate.
  • Adjust the amount of maple syrup in the dressing to balance sweetness according to taste.
  • Feel free to add your favorite fresh vegetables to customize the salad to your liking.
  • Serve this salad at room temperature to enhance the flavors of fresh herbs and dressing.
  • The recipe is vegan and gluten-free when using gluten-free tamari and vegan potstickers.

Nutrition

Keywords: potsticker salad, vegan gyoza salad, steamed dumplings salad, herb salad, Asian salad, low sodium dressing, vegan appetizer

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