Name: Potsticker Salad with Heirloom Tomatoes, Cucumber, Basil, and Sesame Dressing Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian Fusion
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; 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; Shredded carrot; Bean sprouts; Edamame; Garlic chili sauce (for extra kick, optional)

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Introduction

This Potsticker Salad is a vibrant and fresh way to enjoy vegan gyoza dumplings. Combining colorful heirloom tomatoes, crisp cucumbers, and a tangy balsamic dressing, it’s a light yet satisfying dish perfect for warm days or casual gatherings.

The dish is served in a white bowl and shows about seven large, golden-yellow tortellini pasta pieces as the main layer, each with a smooth, slightly glossy texture. Mixed among the pasta are sliced green cucumbers with a soft texture, halved red and yellow cherry tomatoes that are shiny and juicy, and fresh green basil leaves scattered around adding a leafy texture. Topping the dish are small black sesame seeds and chopped green onions giving a contrasting speckled look. The whole dish is lightly coated with a glossy sauce that adds shine and slight depth to the colors. The dish sits on a white marble background. 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

Optional add-ins: thinly sliced cabbage, carrot, bean sprouts, edamame
Garlic chili sauce for serving (optional)

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, use a splash of water instead of oil.
Step 2: In a small bowl, whisk together the tamari, balsamic vinegar, and maple syrup to make the dressing. Pour it over the steamed dumplings and gently toss to coat them evenly.
Step 3: Cut the heirloom tomatoes into wedges. Thinly slice the cucumber and scallions. Add these vegetables along with the sliced red chili pepper to the bowl with the dumplings. Toss everything gently to combine.
Step 4: Tear the basil leaves over the top and sprinkle with toasted sesame seeds or crispy fried onions. Serve the salad at room temperature.
Optional Step: For extra crunch and flavor, mix in thinly sliced cabbage, carrot, bean sprouts, or edamame. Serve with garlic chili sauce for an added kick.
Alternative cooking method: Instead of steaming, pan-fry the dumplings. Heat a large skillet over medium heat with enough vegetable oil to coat the bottom. Spread the dumplings evenly and cook for about 5 minutes until heated through before combining with the salad ingredients.

Tips & Variations

Use a mix of colorful heirloom tomatoes to add visual appeal and varied sweetness.
If you prefer a spicier salad, increase the amount of red chili or add extra garlic chili sauce.
For a gluten-free option, choose tamari labeled gluten-free and confirm that the dumplings are gluten-free.
Adding crunchy vegetables like cabbage or carrot creates more texture and freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but you can reheat the dumplings gently in a skillet or microwave before combining with fresh veggies and dressing. Avoid storing the salad with dressing for extended periods to keep vegetables crisp.

How to Serve

A white bowl filled with a colorful dish of cooked tortellini pasta, each piece golden yellow and folded, mixed with sliced green cucumbers, halved yellow and red cherry tomatoes, and fresh green spinach leaves. The pasta and vegetables are sprinkled with black sesame seeds and small bits of chopped green onions, all coated lightly with a glossy sauce. The background shows a white marbled surface with scattered cherry tomatoes and a small red chili. 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 can be prepared using the pan-fry method or steamed as directed. Cooking times may be shorter, so adjust accordingly to avoid overcooking.

Is it okay to omit the sesame oil?

Yes, you can omit the sesame oil and use a small splash of water to prevent the dumplings from sticking after steaming. Sesame oil adds a subtle nutty flavor but is not essential.