Potsticker Salad: A Fresh and Flavorful Twist on Dumplings

Discover the Potsticker Salad, a vibrant, plant-based dish featuring dumplings and fresh vegetables, ready in minutes!

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Lunch

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dumplings

1 pkg Frozen Gyoza Dumplings Any frozen vegan option

For the Salad Base

2 Heirloom Tomatoes Can swap with regular tomatoes
1 large English Cucumber Persian cucumbers are a great alternative
2 Scallions Green onions can be used instead

For the Dressing

3 tbsp Tamari Substitute with regular soy sauce if gluten isn't an issue
2 tbsp Balsamic Vinegar Rice vinegar can be used as a lighter option
1 tbsp Maple Syrup Use agave syrup or omit for less sweetness

For Garnish

10 leaves Basil Leaves Mint can be a substitute
2 tbsp Toasted Sesame Seeds Crispy fried onions can also be used

Optional Additions

1 whole Red Chili Pepper Omit for a milder flavor
1 tbsp Garlic Chili Sauce Optional for serving

Equipment

Bamboo steamer
mixing bowl
Whisk

Method

Step-by-Step Instructions

Steam the frozen gyoza dumplings according to the package instructions, typically around 8-10 minutes. Transfer them to a mixing bowl.
In a separate bowl, whisk together the tamari, balsamic vinegar, and maple syrup to create a dressing. Pour over dumplings and toss gently.
Chop the heirloom tomatoes, slice the English cucumber, and chop the scallions. Mix these fresh ingredients into the bowl with the dumplings.
Tear the basil leaves and sprinkle them over the salad. Toss in toasted sesame seeds or crispy fried onions.
Serve the Potsticker Salad at room temperature. Optionally, include garlic chili sauce on the side.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 620mgPotassium: 450mgFiber: 4gSugar: 6gVitamin A: 700IUVitamin C: 25mgCalcium: 30mgIron: 2mg

Notes

Add tomatoes and cucumbers right before serving to keep them crisp. Store leftovers in an airtight container for up to 3 days.

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