Upgrade your frozen dumplings any day of the week with this incredibly delicious dumpling / potsticker salad brimming with umami flavor and freshness from juicy tomatoes and crisp refreshing cucumbers.
Also known as gyoza or dumpling salad, keep this simple meatless recipe in your back-pocket to make any Tuesday dinner feel like a special occasion at the drop of a hat. Incredibly easy to make, filling, satisfying, totally vegan and so delicious!
The Dumpling Sauce
This simple luscious sauce has the perfect balance of savory, sweet and sour. The tart element comes from a good splash of balsamic vinegar that perfectly compliments the umami flavor profile of tamari. Depending on how sweet the balsamic you are using + your own personal taste, you can balance it with a drop of maple syrup.
Cooking the Potstickers
A stash of frozen dumplings / gyoza / potstickers is pure gold. They can turn into a satisfying delicious meal in no time; steamed, air fried, pan fried, boiled or microwaved and tossed in a stir-fry; those babies will deliver better than take out in no time. From a steaming hot bowl of soup with some wilted bok choy, to a simple appetizer platter and your choice of dipping sauces, to this very favorite veggie packed gyoza salad.
Ingredient Tips + FAQ
- Scallions – Thinly sliced spring onions with their mild onion flavor really elevate this dish without overpowering it. Don’t skip them.
- Cucumber – Crips and fresh, go for slices of English cucumber or little Persian cucumbers added at the very end just before serving to preserve their crispness.
- Tomatoes – When in season a mix of colorful heirlooms in different sizes will deliver the most wonderful flavor. Use any tomato you enjoy eating fresh.
- Basil – Fresh fragrant basil leaves lightly torn to release their fragrance compliments and elevates the flavors of each individual component of this salad. Use as much as you like!
- Can I air fry the potstickers? Yes you can air-fry @375″F for 12 minutes, however I do believe that steaming or pan frying yields the best texture for this particular recipe.
Make Ahead + Storage Tips
The dumplings can be cooked a day ahead of time, combined with the dressing and scallions then refrigerated. For best results hold off on adding the tomatoes, cucumbers and basil until serving to preserve both flavor and texture. Make sure to bring the potstickers to room temperature to take off the chill before serving. This salad is best served cold or at room temperature and packs well for a work lunch or a day at the beach. Reheating after the veggies have been added Is not recommended.
Easy Vegan Recipes
- Roasted Cherry Tomato Pasta
- Garlic Spicy Noodles
- Glass Noodles Stir Fry
- Pineapple Fried Rice
- Kung Pao Tofu
- Peanut Tofu
- Creamy Vegan Ramen.
How to Make Potsticker Salad
Potsticker Salad (Dumpling Salad)
- 1 Tbsp toasted sesame seeds for garnish or crispy fried onions
- Garlic chili sauce
- Optional Add Ins: thinly sliced cabbage carrot, bean sprouts, edamame.
- Steam the potstickers / dumplings according with the package instructions. Transfer to a large bowl with a teaspoon of sesame oil to prevent sticking. (Alternatively omit the oil and use a splash of water instead).1 lb frozen gyoza dumplings
- Combine the dressing and pour it over the dumplings. Carefully give them a toss to coat.3 Tbsp Tamari, 2 Tbsp balsamic vinegar, 2-3 tsp maple syrup
- Cut the tomatoes into wedges and thinly slice the cucumber and scallions. Add them to the bowl with the dumplings together with the chili pepper and combine.1 lb heirloom tomatoes, 1 English cucumber, 5 scallions, 1 red chili pepper
- Tear the basil leaves over the top and sprinkle with the sesame seeds or crispy onions. Serve at room temperature.1/2 cup basil leaves, 1 Tbsp toasted sesame seeds for garnish
- Optional to add in more veggies to your liking and serve with garlic chili sauce for extra kick.Garlic chili sauce, Optional Add Ins: thinly sliced cabbage
Pan Fry Method
- Preheat a large skillet over medium heat and add enough vegetable oil to coat the bottom. Spread the dumplings in the pan and cook them for about 5 minutes until heated through.