Name: Potsticker Salad with Heirloom Tomatoes, Cucumber, and Basil Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Asian Fusion
Ingredients: 1 lb frozen vegan gyoza dumplings; 1 lb heirloom tomatoes, mixed colors, cut into wedges; 1 English cucumber or 4 Persian cucumbers, thinly sliced; 5 scallions, thinly sliced; 1 red chili pepper, optional for heat, sliced; 1/2 cup basil leaves, torn; 3 Tbsp low sodium tamari; 2 Tbsp balsamic vinegar; 2-3 tsp maple syrup; 1 Tbsp toasted sesame seeds or crispy fried onions; Thinly sliced cabbage; Carrot; Bean sprouts; Edamame; Garlic chili sauce, for serving

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Introduction

This vibrant potsticker salad brings together crispy steamed vegan gyoza with fresh heirloom tomatoes, cucumbers, and a tangy balsamic-tamari dressing. It’s a refreshing, colorful dish perfect for a light lunch or an impressive appetizer with a hint of heat and crunch.

The dish is served in a white bowl and features three main layers: the bottom layer is fresh leafy greens in dark green; the middle layer consists of yellow dumplings with a soft, glossy texture, folded and slightly curled; the top layer includes round slices of cucumber in light green with dark green edges, halved red and yellow cherry tomatoes, and small green scallions scattered throughout. Black sesame seeds are sprinkled on all layers, adding small contrasting dots. The whole dish has a light glaze of sauce giving it a shiny, slightly oily look. It sits 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 potstickers according to the package instructions. Transfer them to a large bowl and toss gently with a teaspoon of sesame oil to prevent sticking. Alternatively, you can skip the oil and use a splash of water instead.
Step 2: In a small bowl, whisk together the tamari, balsamic vinegar, and maple syrup. Pour the dressing over the dumplings and toss carefully to coat evenly.
Step 3: Cut the heirloom tomatoes into wedges and thinly slice the cucumber and scallions. Add them to the bowl with the dumplings along with the thinly sliced red chili pepper, if using. Gently combine everything.
Step 4: Tear the basil leaves over the top of the salad. Sprinkle with toasted sesame seeds or crispy fried onions for garnish. Serve the salad at room temperature.
Step 5: For an extra burst of flavor, add additional veggies like thinly sliced cabbage, carrot, bean sprouts, or edamame. Serve with garlic chili sauce on the side if you like a spicy kick.

Tips & Variations

To keep the dumplings from sticking, tossing them with a little sesame oil right after steaming is key.
If you prefer a sweeter dressing, add more maple syrup to taste.
Feel free to add crunchy veggies like shredded cabbage or carrots for extra texture and color.
Substitute tamari with soy sauce if tamari is unavailable, noting the sodium level may differ.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate and combine before serving. Reheat the dumplings gently in a steamer or microwave if desired, but the salad is delicious served cold or at room temperature.

How to Serve

The image shows a white bowl filled with a colorful dish of folded yellow dumplings mixed with slices of green cucumber, halved red and yellow cherry tomatoes, and fresh green leafy herbs. The dumplings are glossy with a light brown sauce coating, sprinkled with small black sesame seeds, and finely chopped green onions scattered throughout. The bowl sits on a white marbled surface with a few small scattered black sesame seeds around it. The dish looks fresh and vibrant with a mix of smooth, shiny, and slightly textured elements, giving it a lively and appetizing appearance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings work well too. Just adjust the steaming time according to the package or your recipe instructions.

Is this salad gluten-free?

The salad can be gluten-free if you use gluten-free tamari or soy sauce and confirm that the dumplings are gluten-free. Always check ingredient labels to be sure.