Potsticker Salad with Heirloom Tomatoes, Cucumber, Basil, and Sesame Dressing Recipe
This vibrant Potsticker Salad combines steamed or pan-fried vegan gyoza dumplings with fresh heirloom tomatoes, crisp cucumbers, and a flavorful tamari-balsamic dressing. Enhanced with fresh basil, scallions, and optional chili for heat, this salad is garnished with toasted sesame seeds or crispy fried onions, creating a delightful mix of textures and flavors that can be served at room temperature. Perfect for a light, refreshing meal or appetizer with a touch of Asian flair.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Steaming
- Cuisine: Asian Fusion
- Diet: Vegan
Ingredients
Scale
Salad 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
- Shredded carrot
- Bean sprouts
- Edamame
Additional Sauce
- Garlic chili sauce (for extra kick, optional)
Instructions
- Steam the potstickers: Steam the frozen vegan gyoza dumplings according to the package instructions until fully cooked. Transfer the dumplings to a large bowl and toss with a teaspoon of sesame oil to prevent sticking. Alternatively, you may omit the oil and use a splash of water for the same purpose.
- Prepare the dressing and coat dumplings: In a small bowl, whisk together 3 tablespoons of low sodium tamari, 2 tablespoons of balsamic vinegar, and 2 to 3 teaspoons of maple syrup. Pour the dressing over the steamed dumplings in the bowl and gently toss them to evenly coat.
- Prepare vegetables and combine: Cut the heirloom tomatoes into wedges and thinly slice the cucumber and scallions. Add these vegetables along with the optional sliced red chili pepper to the bowl containing the dumplings and dressing. Toss gently to combine all the ingredients well.
- Add basil and garnish: Tear the fresh basil leaves over the top of the salad and sprinkle with toasted sesame seeds or crispy fried onions for garnish. Serve the salad at room temperature.
- Optional pan-fry method: Instead of steaming, preheat a large skillet over medium heat and add enough vegetable oil to coat the bottom. Arrange the frozen dumplings in the skillet and cook for about 5 minutes until heated through, turning as needed to prevent sticking. Then proceed to toss with dressing and combine with vegetables as above.
- Enhance with optional add-ins and sauces: For extra texture and flavor, optionally add thinly sliced cabbage, shredded carrot, bean sprouts, or edamame. Serve with garlic chili sauce on the side for added heat and complexity.
Notes
- You can steam or pan-fry the dumplings according to your preferred texture.
- Using low sodium tamari keeps the dish lighter in salt and suitable for low sodium diets.
- Adjust the amount of maple syrup in the dressing to your desired sweetness level.
- Add fresh vegetables like cabbage, carrot, or bean sprouts for more crunch and nutrition.
- Serve the salad at room temperature for the best flavor balance.
- Garlic chili sauce is optional but adds a nice spicy kick when served alongside.
- This recipe is fully vegan by using vegan gyoza dumplings and plant-based ingredients.
Keywords: Potsticker Salad, vegan gyoza salad, Asian fusion salad, steamed dumplings, healthy salad, vegan recipe, easy salad recipe
