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Potsticker salad pulls together the crave-worthy goodness of dumplings with juicy tomatoes, crisp cucumbers, fresh herbs, and a sweet, tangy dressing. It is appealing for both casual lunches and special potluck moments. This dish delivers something vibrant and satisfying whether you are craving comfort food or want something fresh.
I came up with this one summer evening when my fridge was full of garden veggies and leftover frozen gyoza. It has since become my go-to when I want a little wow factor without a fuss. I threw this salad together the first week I tried a vegan diet and honestly missed nothing. The family devoured it and now everyone asks for it at picnics and parties.
Ingredients
- Frozen gyoza dumplings: Using vegan types makes this meal lighter yet deeply flavorful. Find those with fresh veggies and ginger.
- Heirloom tomatoes: For bursts of color and sweetness. Splurge on the heirlooms if you can for depth and juiciness.
- English or Persian cucumbers: Deliver crunch and bright notes. Pick ones that feel heavy for their size.
- Scallions: Thinly sliced for sharpness and extra green flavor. Choose vibrant, crisp stalks for best aroma.
- Red chili pepper (optional): For a little zing. Thin-walled chilies have balanced heat.
- Basil leaves: Provide a fragrant herbal finish. Use the freshest you can find and tear them right before serving.
- Tamari (low sodium): Delivers umami and saltiness. Tamari is gluten free and has a smooth, deep flavor.
- Balsamic vinegar: Brings tangy undertones. Use aged balsamic for extra sweetness.
- Maple syrup: Adds mellow sweetness. Pure maple is best for rich taste.
- Toasted sesame seeds or crispy fried onions: Impress with crunch and nuttiness.
- Garlic chili sauce: For a spicy punch. Go for Thai or Korean varieties for kick.
- Optional add ins: Include thinly sliced cabbage, carrot, bean sprouts, or edamame. All add texture and nutrition. Look for firm, bright veggies without blemishes.
Instructions
- Prep the Potstickers:
- Steam the frozen gyoza dumplings using the package directions. If you prefer a little crispiness, pan fry them in a skillet with oil until golden brown. Either way, transfer cooked dumplings to a large bowl and use a teaspoon of sesame oil or a splash of water to prevent sticking.
- Mix the Dressing:
- In a small bowl, whisk together tamari (low sodium), balsamic vinegar, and maple syrup. Taste and adjust sweetness if needed for your preference.
- Assemble the Veggies:
- Slice the heirloom tomatoes into wedges. Thinly slice the cucumber and scallions. If using a red chili pepper, slice it thin for milder heat. Add all these vegetables to your bowl with the dumplings.
- Combine Everything:
- Pour the dressing over the dumplings and veggies. Toss carefully to coat so the gyoza do not break apart. If you love extra crunch, gently fold in any optional add ins like cabbage or bean sprouts.
- Add Finishing Touches:
- Tear basil leaves and top the salad. Sprinkle toasted sesame seeds or pile on crispy fried onions. Serve at room temperature with a drizzle of garlic chili sauce if desired.
Basil is my absolute favorite here because even one handful transforms the salad. The aroma always brings me back to picking herbs for dinner with my kids. Their little hands are the best basil shredders.
Storage Tips
Store leftovers in a tightly sealed container in the refrigerator. The salad holds up well for up to two days, though the dumplings may soften a little by day two. If you know you will have leftovers, keep the dressing separate until ready to eat for the freshest texture.
Ingredient Substitutions
Feel free to swap out gyoza for any kind of dumpling or even cooked tortellini if you are feeling creative. Rice vinegar can stand in for balsamic. Cabbage and snap peas bring crunch if you want to skip tomatoes or cucumbers.
Serving Suggestions
Serve as a light main dish with iced green tea or toss it alongside grilled tofu or skewers at a backyard cookout. If you have extra basil, try doubling up for a pesto drizzle or add a soft boiled egg for more protein.
Cultural and Historical Context
Gyoza originally hail from Chinese jiaozi but became staples in Japan. Each region adds its own spin, pairing them with tangy dipping sauces. This salad borrows that cross cultural flavor and adds a summery, fresh twist.
Seasonal Adaptations
Winter: use roasted root veggies in place of tomatoes and cucumbers. Spring: toss in fresh peas and radishes for a crisp lift. Fall: add thin sliced apples and shredded carrots for color.
Success Stories
One friend made this for a book group dinner and said people fought over the last spoonful. It is a brilliant go-to for new cooks, everyone ends up asking for the recipe.
Freezer Meal Conversion
While the veggies are best fresh, you can pre-steam and freeze extra dumplings. Simply thaw, reheat, and add to the salad just before serving. Dressing can be mixed ahead and stored for a week.
Try this with whatever dumplings or seasonal herbs you have on hand for an easy meal that delivers on flavor every time. Potsticker salad shines whether served cold or at room temperature.
Common Recipe Questions
- → Can I use homemade dumplings instead of frozen?
Absolutely! Homemade dumplings work perfectly. Simply steam or pan-fry according to your preference and proceed as outlined.
- → What can I substitute for heirloom tomatoes?
Cherry tomatoes, grape tomatoes, or any ripe, flavorful tomatoes can be used instead of heirloom tomatoes.
- → Is it necessary to use both sesame seeds and crispy onions?
No, use either toasted sesame seeds or crispy onions based on your taste or availability.
- → How can I make this salad spicier?
Add more red chili pepper or a drizzle of garlic chili sauce for an extra spicy kick.
- → Can I prepare this salad ahead of time?
You can prep the veggies and dressing ahead, but assemble and mix just before serving to maintain freshness.
- → What proteins can I add for extra substance?
Edamame, tofu cubes, or extra dumplings make excellent protein-rich additions to this salad.