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Potsticker Salad with Heirloom Tomatoes, Cucumber, Basil, and Sesame Dressing Recipe

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★★★★★

4.9 from 107 reviews

This Potsticker Salad is a vibrant, fresh dish featuring steamed or pan-fried vegan gyoza dumplings combined with heirloom tomatoes, cucumbers, scallions, and fresh basil. Tossed in a tangy tamari-balsamic dressing and garnished with toasted sesame seeds or crispy fried onions, this salad offers a perfect balance of savory, sweet, and spicy flavors. Ideal for a light lunch or a refreshing appetizer, it can be customized with additional fresh veggies and served with garlic chili sauce for extra heat.

Ingredients

Scale

Salad

  • 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 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
  • Shredded carrot
  • Bean sprouts
  • Edamame

Condiment

  • Garlic chili sauce (for serving, optional)

Instructions

  1. Steam the dumplings: Following the package instructions, steam the frozen vegan gyoza dumplings until fully cooked. Once done, transfer them to a large bowl and add a teaspoon of sesame oil to prevent sticking. Alternatively, you may use a splash of water instead of oil to keep them moist.
  2. Prepare the dressing: In a small bowl, combine 3 tablespoons of low sodium tamari, 2 tablespoons of balsamic vinegar, and 2 to 3 teaspoons of maple syrup. Mix well until the syrup dissolves and the dressing is well blended.
  3. Toss dumplings with dressing: Pour the prepared dressing over the steamed dumplings in the large bowl. Carefully toss the dumplings to ensure they are evenly coated with the flavorful dressing.
  4. Prepare the vegetables: Cut the heirloom tomatoes into wedges. Thinly slice the cucumber (English or Persian) and scallions. Add them along with the optional red chili pepper (for heat) into the bowl with the dumplings. Gently combine all the ingredients to distribute the flavors.
  5. Add fresh herbs and garnish: Tear the basil leaves over the top of the salad for an aromatic touch. Finally, sprinkle toasted sesame seeds or crispy fried onions over the salad as a garnish to add texture and a nutty flavor.
  6. Serve and customize: Serve the potsticker salad at room temperature. Optionally, add thinly sliced cabbage, shredded carrot, bean sprouts, or edamame for extra crunch and nutrition. Offer garlic chili sauce on the side for those who want an additional spicy kick.
  7. Alternative pan-fry method: For a different texture, preheat a large skillet over medium heat and add enough vegetable oil to coat the bottom. Spread the frozen dumplings in the pan and cook for about 5 minutes, turning occasionally, until they are heated through and slightly crispy. Then proceed with tossing them in the dressing as above.

Notes

  • You can use either the steaming or pan-fry method for the dumplings depending on your texture preference.
  • Adjust the maple syrup amount in the dressing to balance sweetness with your preferred taste.
  • Adding extra veggies like cabbage, carrot, bean sprouts, or edamame increases the nutritional value and crunch.
  • Serve with garlic chili sauce if you like a spicy, flavorful kick.
  • This salad is best served fresh at room temperature.
  • For a gluten-free version, ensure the tamari used is certified gluten-free.
  • Use fresh, ripe heirloom tomatoes for the best flavor contrast.

Keywords: Potsticker Salad, Vegan Gyoza Salad, Asian Salad, Steamed Dumplings, Healthy Salad, Tamari Dressing, Vegan Potstickers

Find it online: https://frommamamaya.com/potsticker-salad-with-heirloom-tomatoes-cucumber-basil-and-sesame-dressing-recipe/