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