Introduction

Potsticker Salad is a vibrant, fresh dish that combines crispy vegan gyoza dumplings with colorful heirloom tomatoes and crisp cucumbers. Tossed in a tangy balsamic-tamari dressing and garnished with fresh basil and toasted sesame seeds, this salad is both satisfying and light, perfect for a quick lunch or a flavorful side.

The dish shows several golden yellow dumplings with a smooth, slightly shiny surface layered with bright green spinach leaves and thinly sliced cucumber pieces. Red and yellow cherry tomatoes, cut in half, add color and seeding texture throughout the bowl. The dumplings and vegetables are lightly coated with a glossy sauce, sprinkled with black sesame seeds and finely chopped green onions, with small bits of red chili pepper visible. All ingredients sit together in a white bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb frozen vegan gyoza dumplings

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

Garlic chili sauce (optional)

Optional add-ins: thinly sliced cabbage, carrot, bean sprouts, edamame

Instructions

Step 1: Steam the frozen gyoza dumplings according to the package instructions. Transfer them to a large bowl and add a teaspoon of sesame oil to prevent sticking. Alternatively, omit the oil and use a splash of water instead.

Step 2: In a small bowl, whisk together the tamari, balsamic vinegar, and maple syrup to make the dressing. Pour the dressing over the dumplings and toss gently to coat evenly.

Step 3: Cut the heirloom tomatoes into wedges. Thinly slice the cucumber and scallions. Add these to the bowl with the dumplings along with the red chili pepper if using. Combine everything gently.

Step 4: Tear the basil leaves over the salad and sprinkle with toasted sesame seeds or crispy fried onions. Serve the salad at room temperature, optionally accompanied by garlic chili sauce for an extra kick.

Tips & Variations

For a pan-fried version, heat a skillet over medium heat with enough vegetable oil to coat the bottom. Cook the dumplings for about 5 minutes until heated through and slightly crispy before adding to the salad.

Add thinly sliced cabbage, carrot, bean sprouts, or edamame to increase the veggie variety and texture.

If you prefer less heat, omit the red chili pepper or replace it with a milder pepper.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh gyoza or potstickers work well. Adjust the cooking time according to package instructions or until they are cooked through and lightly browned if pan-frying.

Is this salad suitable for meal prep?

This salad can be prepared ahead, but it’s best to store the dressing separately and combine just before eating to keep the vegetables crisp and dumplings from becoming soggy.