Description

Elevate your mealtime with this vibrant Potsticker Salad (Dumpling Salad), a delightful fusion of savory dumplings and fresh vegetables. Packed with umami flavors from the gyoza and a tangy dressing, this dish is perfect for lunch, dinner, or as a refreshing side at gatherings. Enjoy the crunch of heirloom tomatoes and cucumbers alongside tender steamed dumplings, all tossed together for a satisfying meal that comes together quickly. Whether you’re looking to impress at a potluck or enjoy a nourishing weeknight dinner, this salad is as versatile as it is delicious.

Ingredients

Scale

1 lb frozen gyoza dumplings (vegan)
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
3 Tbsp Tamari (low sodium)
2 Tbsp balsamic vinegar
2–3 tsp maple syrup
1 Tbsp toasted sesame seeds for garnish (or crispy fried onions)
Garlic chili sauce
Thinly sliced cabbage (optional)
Carrot (optional)
Bean sprouts (optional)
Edamame (optional)

Instructions

Steam the gyoza dumplings according to package instructions. Toss them in a large bowl with sesame oil to prevent sticking.
In a separate bowl, whisk together Tamari, balsamic vinegar, and maple syrup to create the dressing.
Cut tomatoes into wedges and thinly slice the cucumber and scallions. Add all vegetables to the bowl with the dumplings.
Tear fresh basil leaves over the top and gently toss everything together.
Serve immediately or chill for a refreshing treat.

Nutrition

Serving Size: 1 salad serving (about 300g)
Calories: 320
Sugar: 6g
Sodium: 620mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 6g
Protein: 12g
Cholesterol: 0mg

Keywords: Feel free to customize by adding thinly sliced cabbage, shredded carrots, or edamame for extra texture. For added spice, include sliced red chili pepper in your vegetable mix. Drizzle garlic chili sauce on top just before serving for an extra kick of flavor.