Name: Potsticker Salad with Heirloom Tomatoes and Basil Recipe
Prep time: 15 min
Cook time: PT-489952H46M28S
Total time: 25 min
Cuisine: 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, thinly sliced (optional for heat); 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; Garlic chili sauce (for serving, optional); Thinly sliced cabbage; Grated carrot; Bean sprouts; Edamame; Vegetable oil (enough to coat skillet bottom)

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Introduction

This vibrant potsticker salad combines crispy vegan gyoza with fresh heirloom tomatoes and cucumbers, dressed in a tangy balsamic tamari vinaigrette. It’s a refreshing, flavorful dish that’s perfect for light lunches or as a shareable appetizer.

A light blue bowl is filled with several pieces of golden yellow dumplings layered with sliced green cucumbers and halved cherry tomatoes in red and yellow colors. The dish is sprinkled with black sesame seeds and chopped green herbs, giving it a fresh look. The dumplings show some shine from a light sauce, and there are scattered basil leaves around the bowl on a white marbled surface with a few small red chili peppers and black sesame seeds nearby, adding color and texture. 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 potstickers 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 the dressing over the dumplings and gently toss to coat.
Step 3: Cut the heirloom tomatoes into wedges. Thinly slice the cucumber and scallions. Add these, along with the optional red chili pepper, to the bowl with the dumplings and combine carefully.
Step 4: Tear the basil leaves over the salad and sprinkle with toasted sesame seeds or crispy fried onions for garnish. Serve at room temperature.
Optional Step: Add extra veggies like thinly sliced cabbage, carrot, bean sprouts, or edamame for more texture and nutrition. Serve with garlic chili sauce for a spicy kick.

Tips & Variations

For a different texture, pan-fry the dumplings in a lightly oiled skillet over medium heat until golden and heated through before tossing with the salad ingredients.
Use low sodium tamari to keep the dressing balanced and not overly salty.
Try swapping balsamic vinegar for rice vinegar to lighten the dressing’s acidity.
Add crunch with chopped nuts like toasted peanuts or cashews.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Dumplings are best enjoyed fresh but will keep chilled if covered well. Reheat dumplings gently in a skillet or microwave before serving if desired. Add fresh basil and sesame seeds after reheating to maintain freshness.

How to Serve

A white bowl holds a colorful pasta salad with about three layers visible: the bottom layer is large tortellini pasta with a golden yellow color and a soft, smooth texture; the middle layer includes sliced green zucchini and bright red and yellow cherry tomato halves scattered evenly; the top layer is a mix of fresh green basil leaves, small red chili pieces, and thinly sliced green onions, all sprinkled with black sesame seeds. Around the bowl on a white marbled surface are whole red chili, basil leaves, and a cluster of yellow and red cherry tomatoes, adding freshness to the scene. 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 steamed or pan-fried using the same methods. Adjust cooking time as needed since fresh dumplings often require less time to cook.

Is this salad best served warm or cold?

This dish is delicious served at room temperature, allowing the flavors of the dressing and fresh ingredients to shine. You can serve it slightly warm or chilled depending on your preference.