Potsticker Salad Heirloom Cucumber Basil (Print Version)
# Ingredients:
→ Dumpling Base
01 -
450 g frozen vegan gyoza dumplings
→ Fresh Produce
02 -
450 g mixed heirloom tomatoes
03 -
1 English cucumber or 4 Persian cucumbers
04 -
5 scallions, thinly sliced
05 -
1 red chili pepper, thinly sliced (optional)
06 -
120 ml loosely packed basil leaves
→ Dressing
07 -
45 ml low sodium Tamari
08 -
30 ml balsamic vinegar
09 -
10-15 ml maple syrup
→ Garnish
10 -
15 ml toasted sesame seeds or crispy fried onions
→ Optional
11 -
Garlic chili sauce, to serve
12 -
Thinly sliced cabbage, carrot, bean sprouts, or edamame
# Instructions:
01 -
Steam the frozen vegan gyoza dumplings following the package instructions. Once cooked, transfer them to a large bowl and toss gently with 5 ml sesame oil or a splash of water to prevent sticking.
02 -
In a small bowl, whisk together low sodium Tamari, balsamic vinegar, and maple syrup. Set aside.
03 -
Pour the prepared dressing over the warm dumplings and gently toss to evenly coat.
04 -
Cut heirloom tomatoes into wedges. Thinly slice cucumber, scallions, and red chili pepper if using.
05 -
Add tomatoes, cucumber, scallions, and chili pepper to the bowl with the dressed dumplings. Toss to combine.
06 -
Tear basil leaves and scatter over the salad. Finish with toasted sesame seeds or crispy fried onions. Serve at room temperature. Add additional vegetables or garlic chili sauce if desired.
# Notes:
01 -
For extra flavor and texture, include thinly sliced cabbage, carrots, bean sprouts, or edamame as desired.
02 -
To keep dumplings from sticking, lightly toss with a small amount of oil or water immediately after steaming.