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Potsticker salad is a vibrant, no fuss meal that brings your favorite dumplings into a colorful, veggie packed bowl. Whether you want a quick dinner or an impressive lunch to share with friends, this recipe offers bold flavors and a satisfying mix of textures.
I first threw this together when I needed to use up market veggies and extra gyoza, and it has been on repeat ever since.
Ingredients
- Frozen gyoza dumplings: Choose vegan or your favorite variety You want a high quality brand with sturdy wrappers that hold up in the salad
- Heirloom tomatoes: The mix of colors is not just pretty, it brings layers of sweet and tangy flavor Look for firm tomatoes with good aroma
- English cucumber or Persian cucumbers: These stay crunchy and have thin skins so you do not need to peel them Choose ones that feel heavy and tight
- Scallions: Thinly sliced for zing and a little bite Go for bright green crisp stalks
- Red chili pepper: This is optional but brings heat Use a fresh chili for best flavor
- Basil leaves: Adds a big fresh punch Go for fresh and slightly glossy leaves
- Tamari: It is the backbone of the dressing Opt for low sodium to control salt
- Balsamic vinegar: This brings deep sweetness Choose a thick, syrupy type
- Maple syrup: A touch of sweetness to balance Look for pure grade maple
- Toasted sesame seeds or crispy fried onions: Adds crunch and nutty flavor Look for golden seeds or crispy onions with no burnt bits
- Garlic chili sauce: Optional for extra kick Choose your heat level
- Optional add ins: Shredded cabbage carrot bean sprouts or edamame add color and protein Use whatever looks perky and fresh
Step-by-Step Instructions
- Prepare the Dumplings:
- Steam the frozen gyoza dumplings according to package directions. Aim for soft chewy dumplings with a little firmness so they do not fall apart in the salad. Transfer them to a large bowl and toss gently with a teaspoon of sesame oil or a little water to stop sticking.
- Mix the Dressing:
- In a small bowl whisk together the tamari balsamic vinegar and maple syrup until smooth and glossy. Taste and adjust the sweetness if you like.
- Assemble the Veggies:
- Cut heirloom tomatoes into thick wedges and slice cucumber and scallions very thinly. Slice the chili pepper if using. This makes sure you get a little bit of everything in each bite.
- Combine Salad Components:
- Add all the fresh veggies and optional ingredients to the bowl with dumplings. Pour the dressing over and use clean hands or a wide spatula to gently toss everything together. The key is not to break the dumplings.
- Finish with Herbs and Garnish:
- Tear the basil leaves over the top and scatter with toasted sesame seeds or crispy onions. Serve the salad at room temperature with a drizzle of garlic chili sauce or more dressing if desired.
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My favorite part is the combination of sweet tomatoes and savory dumplings. My kids always race to grab the biggest basil leaves and I admit I pile on extra scallions for extra zing. This is one dish that brings everyone to the table in record time.
Storage Tips
Potsticker salad can be refrigerated for up to two days in an airtight container. If you are making ahead for lunches keep the basil and crispy onions separate and add those just before serving to keep everything fresh and crunchy. The flavors meld beautifully overnight but the dumplings will soften so do not freeze.
Ingredient Substitutions
If you cannot find heirloom tomatoes use ripe cherry or grape tomatoes Cut them in half for best texture. Soy sauce works as a substitute for tamari but taste for saltiness. Any fresh green herb can replace basil try cilantro mint or even Thai basil for extra punch. If you want extra protein toss in edamame or pan seared tofu cubes.
Serving Suggestions
Serve as a light stand alone meal or pair with miso soup for a heartier dinner. This salad travels well for picnics and is always a hit at brunch buffets. Top with extra chili sauce for spice lovers or add a drizzle of sesame oil for richness. For a fun twist thread dumplings and veggies on skewers for party platters.
Cultural Context
Potsticker salad is an American invention inspired by classic Chinese dumplings and the love of hearty salads. It gets its flavor punch from Japanese tamari and the vibrancy of market style produce. Mixing dumplings with salad is my favorite way to turn leftovers into something beautiful and no two bowls ever look quite the same.
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Once you try potsticker salad you will crave its fresh flavors all year. It is guaranteed to win over every kind of eater at your table.
Frequently Asked Questions
- → Can I use fresh homemade dumplings instead of frozen?
Yes, fresh homemade dumplings work well. Just steam them fully before combining with other ingredients.
- → What can I substitute for heirloom tomatoes?
Any ripe, flavorful tomatoes may be used. Try cherry or grape tomatoes for a similar sweet-tart balance.
- → Is there a gluten-free option?
Choose gluten-free dumplings or gyoza wrappers and ensure your tamari is certified gluten-free.
- → How can I add extra crunch?
Include sliced cabbage, carrots, bean sprouts, or crispy fried onions for additional texture and flavor.
- → Is this salad served warm or cold?
It is best served at room temperature, allowing the flavors to blend without chilling the dumplings.