Potsticker Salad: A Fresh Take on Comfort Food Magic

This Potsticker Salad is a colorful blend of gyoza dumplings, heirloom tomatoes, and crisp cucumbers, making it a refreshing and healthy vegan meal.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Lunch

Cuisine: Asian

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 package Gyoza Dumplings frozen vegan
2 cups Heirloom Tomatoes cut into wedges
1 large English Cucumber sliced
3 scallions Scallions sliced
1 piece Red Chili Pepper optional
1 cup Basil Leaves torn

For the Dressing

2 tablespoons Tamari low sodium
1 tablespoon Balsamic Vinegar or rice vinegar
1 teaspoon Maple Syrup for sweetness

For the Garnish

2 tablespoons Toasted Sesame Seeds
1/2 cup Crispy Fried Onions

For Serving

1 tablespoon Garlic Chili Sauce for extra spice

Equipment

Steamer
Mixing Bowl
small bowl
Cutting Board
Knife

Method

Cook the Dumplings

Steam the frozen gyoza dumplings according to package instructions for 6–8 minutes until cooked and tender.

Prepare the Dressing

Whisk together tamari, balsamic vinegar, and maple syrup in a small bowl until combined.

Chop Vegetables

Chop heirloom tomatoes, slice cucumber, and chop scallions. Combine with the dumplings in a large bowl.

Assemble the Salad

Pour the dressing over the dumpling and vegetable mixture and toss to coat evenly.

Finish the Salad

Tear basil leaves over salad and top with sesame seeds or fried onions before serving.

Serve with Sauce

Serve with garlic chili sauce on the side for an extra kick.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 40gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 700mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 40mgCalcium: 4mgIron: 8mg

Notes

Store leftovers without fresh vegetables in an airtight container for up to 2 days. Keep veggies separate to maintain crunch.

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