Potsticker Salad with Heirloom Tomatoes and Basil Recipe
This vibrant Potsticker Salad combines tender steamed or pan-fried vegan gyoza dumplings with juicy heirloom tomatoes, crisp cucumbers, fresh scallions, and fragrant basil. Tossed in a tangy tamari, balsamic vinegar, and maple dressing, this dish is a refreshing fusion of textures and flavors perfect for a light lunch or dinner. Optional add-ins and garnishes allow customization, making it a versatile, easy-to-prepare, and satisfying plant-based recipe.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (steaming) or 5 minutes (pan frying)
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Steaming
- Cuisine: Fusion
- Diet: Vegan
Ingredients
Scale
Potstickers
- 1 lb frozen vegan gyoza dumplings
Salad Vegetables
- 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
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 (for serving, optional)
Optional Add-ins
- Thinly sliced cabbage
- Grated carrot
- Bean sprouts
- Edamame
For Pan Frying (optional)
- Vegetable oil (enough to coat skillet bottom)
Instructions
- Steam the Potstickers: Following package instructions, steam the frozen vegan gyoza dumplings until fully cooked. Once steamed, transfer them to a large bowl and drizzle a teaspoon of sesame oil over them to prevent sticking. Alternatively, forgo oil and add a splash of water to keep them from clumping.
- Prepare the Dressing: 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 until well combined.
- Toss Dumplings with Dressing: Pour the dressing over the warm dumplings and gently toss to evenly coat each piece, allowing the flavors to meld.
- Add Vegetables: Slice the heirloom tomatoes into wedges and thinly slice the cucumber and scallions. Add these, along with the optional thinly sliced red chili pepper, to the bowl with the dumplings. Mix carefully to combine all ingredients.
- Finish with Herbs and Garnish: Tear the fresh basil leaves over the top of the salad. Sprinkle with toasted sesame seeds or crispy fried onions to add texture and flavor.
- Optional Veggies and Serving Suggestions: For additional crunch and nutrition, incorporate thinly sliced cabbage, grated carrot, bean sprouts, or edamame to your liking. Serve the salad at room temperature with garlic chili sauce on the side for an extra spicy kick.
- Pan Frying Option for Dumplings: If you prefer pan-fried potstickers, preheat a large skillet over medium heat and add enough vegetable oil to coat the bottom. Arrange the frozen dumplings in the pan and cook for approximately 5 minutes, turning as needed, until heated through and golden. Then proceed with dressing and combining as outlined above.
Notes
- This recipe works well served either at room temperature or slightly warm.
- For a gluten-free version, ensure the vegan gyoza and tamari used are certified gluten-free.
- Adjust the level of heat by adding or omitting the red chili pepper and garlic chili sauce.
- Maple syrup can be substituted with agave nectar or honey if not strictly vegan.
- Steaming is the primary cooking method, but pan-frying is an excellent alternative for added texture.
- Additional fresh vegetables can be added based on personal preference to increase crunch and nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; best served cold or at room temperature.
Keywords: potsticker salad, vegan dumplings, gyoza salad, steamed dumplings, vegan salad, easy vegan recipe, healthy lunch, Asian fusion salad
