Potsticker Dumpling Salad Bowl (Print)
Umami-packed salad with dumplings, juicy tomatoes, crisp cucumbers and a savory dressing.
# Ingredients:
→ Main Components
01 -
450 g frozen vegan gyoza dumplings
02 -
450 g mixed-color heirloom tomatoes
03 -
1 English cucumber or 4 Persian cucumbers, thinly sliced
04 -
5 scallions, thinly sliced
05 -
1 red chili pepper, thinly sliced (optional)
06 -
120 ml loosely packed basil leaves, torn
→ Dressing
07 -
45 ml low sodium tamari
08 -
30 ml balsamic vinegar
09 -
10–15 ml maple syrup
→ Garnish
10 -
15 ml toasted sesame seeds or crispy fried onions
→ Optional Add-Ins
11 -
Thinly sliced cabbage
12 -
Thinly sliced carrot
13 -
Bean sprouts
14 -
Shelled edamame
15 -
Garlic chili sauce, to serve
# Steps:
01 -
Steam gyoza dumplings following package instructions. Immediately transfer to a large mixing bowl and gently toss with 5 ml sesame oil or a splash of water to prevent sticking.
02 -
In a small bowl, combine tamari, balsamic vinegar, and maple syrup. Whisk until smooth.
03 -
Pour the dressing over the warm dumplings and gently toss to coat evenly.
04 -
Cut heirloom tomatoes into wedges. Add tomatoes, sliced cucumber, scallions, and chili pepper to the dumplings. Mix gently to distribute.
05 -
Tear basil leaves over the salad. Sprinkle with toasted sesame seeds or crispy fried onions. Serve at room temperature.
06 -
For more variety, add thinly sliced cabbage, carrot, bean sprouts, or shelled edamame. Serve with garlic chili sauce for added heat.
07 -
For a crispy texture, heat a large skillet over medium. Add vegetable oil to coat the base, arrange dumplings in a single layer, and pan fry for 5 minutes until heated through before proceeding with the salad assembly.
# Notes:
01 -
For best results, serve the salad immediately after assembling to maintain freshness and texture.
02 -
Heirloom tomatoes add a burst of color and flavor, but any ripe tomatoes can be used.