Potsticker Salad with Heirloom Tomatoes, Cucumber, Basil, and Sesame Dressing Recipe

Introduction

This Potsticker Salad is a fresh and flavorful dish that combines crispy vegan dumplings with vibrant heirloom tomatoes, cucumbers, and a tangy dressing. It’s perfect for a light lunch or a colorful side dish bursting with texture and taste.

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
• Garlic chili sauce

Instructions

1. Step 1: Steam the frozen vegan gyoza dumplings according to the package instructions. Transfer them to a large bowl and toss with a teaspoon of sesame oil to keep them from sticking. You can substitute the oil with a splash of water if preferred.
2. Step 2: In a small bowl, whisk together the tamari, balsamic vinegar, and maple syrup to make the dressing. Pour the dressing over the dumplings and gently toss to coat them evenly.
3. Step 3: Cut the heirloom tomatoes into wedges and thinly slice the cucumber and scallions. Add these vegetables to the bowl with the dumplings. Include the sliced red chili pepper if using, then combine everything gently.
4. Step 4: Tear fresh basil leaves over the salad and sprinkle with toasted sesame seeds or crispy fried onions for garnish. Serve the salad at room temperature.
5. Step 5 (Optional): Add extra vegetables like thinly sliced cabbage, carrot, bean sprouts, or edamame for more texture and color. For a spicy kick, serve with garlic chili sauce on the side.

Tips & Variations

• For a crispier texture, pan-fry the dumplings instead of steaming by heating oil in a skillet over medium heat and cooking dumplings for about 5 minutes until heated through and slightly browned.
• Use a mix of colorful heirloom tomatoes to enhance the visual appeal and flavor complexity.
• Adjust the sweetness of the dressing by adding more or less maple syrup to suit your taste.
• Add fresh herbs like mint or cilantro for a different aromatic twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To preserve the texture of the dumplings, keep the dressing separate and toss just before serving. Reheat dumplings gently in a skillet or microwave if desired before assembling the salad.

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 steamed or pan-fried and added to the salad using the same steps. Cooking time may vary slightly, so adjust according to the dumplings’ instructions.

Is this salad suitable for meal prep?

This salad can be prepared in advance, but it’s best to keep the dressing and dumplings separate until serving to prevent sogginess. Add fresh herbs and garnishes just before eating for optimal flavor and texture.

Potsticker Salad with Heirloom Tomatoes, Cucumber, Basil, and Sesame Dressing Recipe

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★★★★★

4.5 from 145 reviews

This vibrant Potsticker Salad combines steamed or pan-fried vegan gyoza dumplings with fresh heirloom tomatoes, crisp cucumbers, and scallions for a refreshing and satisfying meal. Tossed in a tangy tamari and balsamic dressing with a hint of maple syrup and garnished with aromatic basil and toasted sesame seeds, it’s a delightful fusion of textures and flavors, perfect for a light lunch or dinner.

• Author: Ruby
• 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

Potstickers/Dumplings

• 1 lb frozen vegan gyoza dumplings

Vegetables

• 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
• Garlic chili sauce (for serving)

Instructions

1. Steam the Potstickers: Follow the package instructions to steam the frozen vegan gyoza dumplings until fully cooked. Transfer them to a large bowl and toss with a teaspoon of sesame oil to prevent sticking. Alternatively, you can omit the sesame oil and toss with a splash of water instead.
2. Prepare the Dressing: In a small bowl, combine 3 tablespoons of low sodium tamari, 2 tablespoons of balsamic vinegar, and 2 to 3 teaspoons of maple syrup. Mix well until smooth and cohesive.
3. Toss Dumplings with Dressing: Pour the prepared dressing over the steamed dumplings in the large bowl. Gently toss to evenly coat the dumplings with the dressing, being careful not to break them.
4. Prepare the Vegetables: Cut the heirloom tomatoes into wedges. Thinly slice the cucumber and scallions. If using, thinly slice the red chili pepper for a touch of heat.
5. Combine Salad Ingredients: Add the prepared tomatoes, cucumber, scallions, and chili pepper (if using) to the bowl with the dressed dumplings. Toss gently to combine all ingredients evenly.
6. Add Basil and Garnish: Tear the fresh basil leaves over the top of the salad for aroma and flavor. Sprinkle with 1 tablespoon of toasted sesame seeds or crispy fried onions for a crunchy finish.
7. Optional Add-Ins and Serving: For additional texture and nutrition, add thinly sliced cabbage, carrot, bean sprouts, or edamame to the salad. Serve at room temperature, optionally accompanied by garlic chili sauce for extra kick.
8. Alternative Pan-Fry Method: 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 until heated through and lightly crispy. Then proceed with tossing in the dressing and adding vegetables as described.

Notes

• You can steam or pan-fry the dumplings according to your preference; both methods work well in this salad.
• Adjust the amount of maple syrup in the dressing based on your desired sweetness.
• Red chili pepper is optional; omit if you prefer a milder salad.
• The salad is best served at room temperature but can also be chilled slightly if preferred.
• Additional vegetables like cabbage, carrot, bean sprouts, and edamame boost nutrition and texture.
• Garlic chili sauce adds a spicy kick and can be served on the side or drizzled over.
• Use low sodium tamari to keep the sodium content moderate.

Keywords: potsticker salad, vegan gyoza salad, Asian fusion salad, steamed dumpling salad, healthy vegan lunch