Potsticker Salad with Tomato, Cucumber, and Basil Recipe
A vibrant and fresh Potsticker Salad featuring steamed or pan-fried vegan gyoza dumplings tossed with heirloom tomatoes, crisp cucumber, scallions, and a tangy tamari-balsamic dressing. This colorful salad is garnished with fresh basil and toasted sesame seeds, delivering a delightful mix of textures and flavors perfect for a light lunch or appetizer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Steaming
- Cuisine: Asian-inspired
- Diet: Vegan
Ingredients
Scale
Salad
- 1 lb frozen vegan gyoza dumplings
- 1 lb heirloom tomatoes, mixed colors
- 1 English cucumber or 4 Persian cucumbers, thinly sliced
- 5 scallions, thinly sliced
- 1 red chili pepper, optional for heat
- 1/2 cup fresh 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
Other
- Garlic chili sauce, to serve (optional)
- Vegetable oil for pan-frying (if using pan-fry method)
Instructions
- Steam the potstickers: Follow the package instructions to steam 1 lb of frozen gyoza dumplings until cooked through. Transfer them to a large bowl and add a teaspoon of sesame oil to prevent sticking, or use a splash of water if you prefer.
- Prepare the dressing and toss: In a small bowl, whisk together 3 tbsp tamari, 2 tbsp balsamic vinegar, and 2-3 tsp maple syrup. Pour the dressing over the steamed dumplings and gently toss to coat evenly.
- Chop the vegetables: Cut 1 lb of heirloom tomatoes into wedges. Thinly slice the cucumber and scallions. Add the vegetables to the bowl with the dumplings. If you like heat, finely slice 1 red chili pepper and add it as well. Toss everything together.
- Add fresh herbs and garnish: Tear 1/2 cup of basil leaves over the top of the salad. Sprinkle with 1 tbsp toasted sesame seeds or crispy fried onions for extra texture and flavor.
- Optional additions and serving: You may add thinly sliced cabbage, carrot, bean sprouts, or edamame to the salad to enhance the vegetable variety. Serve the salad at room temperature, with garlic chili sauce on the side if you want a spicy kick.
- Pan fry method (optional): To pan-fry instead of steaming, heat a large skillet over medium heat and add enough vegetable oil to coat the bottom. Spread the frozen dumplings in a single layer and cook for about 5 minutes until heated through and slightly crisp. Then toss with dressing and proceed with the salad assembly as above.
Notes
- This recipe can be made vegan by using vegan dumplings and tamari instead of soy sauce.
- Steaming keeps the dumplings tender, while pan-frying adds a crispy texture.
- Adjust the chili pepper quantity based on your heat preference or omit altogether.
- You can prepare the salad ahead of time but add basil and sesame seeds just before serving to retain freshness.
- For a gluten-free option, ensure the dumplings and tamari used are certified gluten-free.
Keywords: Potsticker salad, vegan gyoza salad, steamed dumplings, Asian salad, healthy salad, vegetarian, vegan dumplings, balsamic dressing
