Can I use chicken or pork dumplings instead of vegan?

Absolutely. This dumpling salad works with any frozen gyoza you love. Just cook according to package directions.

How long does it keep in the fridge?

It’s best the day you make it, but it will keep in an airtight container for up to 2 days. The cucumbers may soften slightly—but the flavor stays delicious.

Can I meal prep this?

Yes! Store the dressing separately and combine right before serving for the freshest texture.

Is this served hot or cold?

Room temperature is ideal. The warm dumplings and cool vegetables create the best contrast.

What can I serve with it?

It pairs beautifully with: Miso soup Steamed rice Grilled chicken Or enjoy it solo—it’s filling enough on its own.

Potsticker Salad Recipe: 5 Easy Flavor Wins

Name: Potsticker Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 1 lb frozen gyoza dumplings (vegan or regular); 1 lb heirloom tomatoes, mixed colors; 1 English cucumber or 4 Persian cucumbers; 5 scallions, thinly sliced; 1 red chili pepper (optional); 1/2 cup fresh basil leaves; 3 Tbsp low-sodium tamari; 2 Tbsp balsamic vinegar; 2–3 tsp maple syrup; 1 Tbsp toasted sesame seeds or crispy fried onions; Garlic chili sauce (optional); Thinly sliced cabbage; Shredded carrots; Bean sprouts; Shelled edamame

Description

This Potsticker Salad Recipe transforms frozen dumplings into a vibrant, flavor-packed meal with fresh heirloom tomatoes, crisp cucumbers, basil, and a bold tamari dressing. Ready in just 20 minutes, it’s the perfect weeknight upgrade that feels fresh, satisfying, and effortless.

Ingredients

Scale

Salad

1 lb frozen gyoza dumplings (vegan or regular)
1 lb heirloom tomatoes, mixed colors
1 English cucumber or 4 Persian cucumbers
5 scallions, thinly sliced
1 red chili pepper (optional)
1/2 cup fresh basil leaves

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 (optional)

Optional Add-Ins

Thinly sliced cabbage
Shredded carrots
Bean sprouts
Shelled edamame

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Instructions

Cook the dumplings.
Steam according to package instructions. Transfer to a large bowl and toss with 1 teaspoon sesame oil (or a splash of water) to prevent sticking.
Alternative: Pan-fry in a lightly oiled skillet over medium heat for about 5 minutes until heated through and lightly golden.
Prepare the dressing.
Whisk together tamari, balsamic vinegar, and maple syrup until smooth.
Dress the dumplings.
Pour the dressing over the warm dumplings and gently toss to coat.
Add fresh vegetables.
Cut tomatoes into wedges. Thinly slice cucumber, scallions, and chili pepper. Add to the bowl and gently combine.
Finish and serve.
Tear basil leaves over the salad and sprinkle with sesame seeds or crispy onions. Serve at room temperature with garlic chili sauce if desired.

Notes

Serve at room temperature for best flavor.

Store leftovers in an airtight container up to 2 days.

For extra crunch, add shredded cabbage or carrots.

For more protein, toss in edamame.

Adjust sweetness or saltiness by tweaking maple syrup or tamari.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: Steamed or Pan-Fried
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving (¼ of recipe)
Calories: 350 kcal
Sugar: 14 g
Sodium: 972 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 6 g
Protein: 11 g
Cholesterol: 5 mg