Potsticker Salad Recipe That’s Powerful in 20 Minutes

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If you’ve ever stood in front of the fridge at 5:47 p.m. thinking, “I want something fresh… but I also want something that tastes like a snacky little treat,” this Potsticker Salad Recipe is about to become your new personality. It’s bright and juicy (hello, heirloom tomatoes), crunchy and refreshing (cucumber, my beloved), and it has those steamy, cozy dumplings that make dinner feel like you tried harder than you actually did.

And because we’re leaning into the “busy but still want delicious” lifestyle, this salad is basically a set-it-and-forget-it moment—except the only thing you’re “forgetting” is that you just made a meal that looks restaurant-cute.

Why You’ll Love This Potsticker Salad Recipe

It’s fast, but doesn’t taste fast. Frozen gyoza = weeknight magic.
It’s fresh + cozy at the same time. Warm dumplings meet cool veggies… and nobody has to choose a side.
It’s flexible. Add extra veggies, dial the heat up or down, and make it your own.
It travels well. Potluck, lunchbox, “I’m eating over the sink again” — this works for all of it.

Ingredients You’ll Need

Salad

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

Dressing

3 Tbsp low-sodium tamari
2 Tbsp balsamic vinegar
2–3 tsp maple syrup

Garnish + Serving

1 Tbsp toasted sesame seeds (or crispy fried onions)
Garlic chili sauce (for serving)

Optional Add-Ins (a.k.a. “use what you’ve got” veggies)

Thinly sliced cabbage
Shredded carrot
Bean sprouts
Edamame

How to Make Potsticker Salad Recipe Step-by-Step

1) Cook the potstickers (steam method)

Steam the frozen dumplings according to the package directions.

Once they’re hot and tender, transfer them to a large bowl. Add 1 teaspoon of sesame oil to keep them from sticking. (If you’d rather skip oil, a small splash of water works too—dumplings don’t need to be dramatic.)

Ingredient: 1 lb frozen gyoza dumplings

2) Mix the dressing

In a small bowl or jar, whisk together:

tamari
balsamic vinegar
maple syrup

Taste it. If you want it sweeter, add a touch more maple syrup. If you want it saltier, a tiny splash more tamari. This dressing is very “trust your tongue.”

Ingredients: 3 Tbsp tamari, 2 Tbsp balsamic vinegar, 2–3 tsp maple syrup

3) Toss dumplings with dressing

Pour the dressing over the warm dumplings and gently toss to coat.

Gentle is the key word here—gyoza are sturdy, but nobody wants “dumpling filling confetti” in their salad.

4) Add the fresh veggies

Cut tomatoes into wedges. Thinly slice cucumber and scallions. Add them to the bowl.

If you’re using the red chili pepper, slice it thin and toss it in too (or sprinkle it on top if your household has mixed spice opinions—because spice debates are real).

Ingredients: 1 lb heirloom tomatoes, 1 cucumber, 5 scallions, optional chili pepper

5) Finish with basil + garnish

Tear basil leaves over the top (tearing makes it feel fancy, even if you’re wearing sweatpants). Sprinkle with toasted sesame seeds or crispy fried onions.

Serve at room temperature. That’s right—no rushing, no “keep warm” setting, no stress.

Ingredients: 1/2 cup basil leaves, 1 Tbsp sesame seeds (or crispy onions)

6) Add extra veggies + sauce if you want

Want more crunch? Add cabbage, carrots, sprouts, edamame—whatever’s hanging out in your fridge drawer.

Serve with garlic chili sauce for extra kick. Or keep it on the side so everyone can choose their own adventure.

Pan-Fry Method for Extra Crispy Dumplings

If you’re in the mood for that crispy-bottom potsticker situation (and honestly… who isn’t?):

Preheat a large skillet over medium heat.
Add enough vegetable oil to coat the bottom.
Arrange dumplings in a single layer.
Cook about 5 minutes until heated through and golden on the bottom.

Then proceed with the salad as written. Crispy dumplings + juicy tomatoes is a seriously good combo.

Tips for the Best Bowl Every Time

Warm dumplings, cool veggies = peak texture. If your dumplings are too hot, let them sit 3–5 minutes before adding tomatoes so they don’t get overly soft.
Slice the cucumber thin. It helps the dressing coat everything and makes every bite feel balanced.
Adjust sweetness depending on tomatoes. Heirloom tomatoes can be super sweet, so start with 2 tsp maple syrup and add more only if needed.
If the dressing feels strong: Don’t panic. Add a few extra cucumber slices or a handful of cabbage—problem deliciously solved.
Meal-prep trick: Keep dumplings and veggies separate, then toss together when you’re ready to eat. (Soggy cucumber is nobody’s dream.)

A Little Story From My Kitchen

This Potsticker Salad Recipe is the kind of meal I make when life feels like one long group text that won’t stop buzzing. You know those weeks where you’re juggling everything—work, family, laundry mountains—and then dinner shows up like, “Hi, I’m another task”?

Frozen dumplings have saved me more times than I can count. And turning them into a fresh salad with a punchy dressing feels like cheating in the best way. It’s the kind of “minimal effort, maximum flavor” meal that lets you sit down and breathe for a minute… while your kitchen smells like something wonderful happened.

Potsticker Salad Recipe served in a rustic blue bowl with gyoza dumplings, sliced cucumbers, cherry tomatoes, fresh basil, sesame seeds, and chili sauce. — Potsticker Salad Recipe loaded with tender dumplings, crisp cucumber, juicy cherry tomatoes, basil ribbons, and a savory-sweet spicy drizzle.

FAQs About Potsticker Salad Recipe

Can I use regular (non-vegan) dumplings?

Absolutely. Any frozen gyoza or potstickers work here—chicken, pork, veggie, whatever your family loves.

What can I use instead of tamari?

Soy sauce works fine. If you’re gluten-free, stick with tamari or a gluten-free soy sauce.

Can I substitute basil?

Yes! Basil is bright and a little sweet, but cilantro or mint also works. Or do a mix if you’re feeling fancy.

How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days. For best texture, keep extra sauce separate and add right before eating.

Can I add more vegetables?

Please do. Thinly sliced cabbage, carrot, bean sprouts, and edamame are all great optional add-ins—and they make the bowl even more filling.

Is this served hot or cold?

Room temperature is perfect. Warm dumplings + cool veggies is the whole vibe.

Your New Go-To Weeknight Bowl

If your dinner routine needs something fresh, comforting, and ridiculously easy, this Potsticker Salad Recipe checks every box. It’s colorful, satisfying, and flexible enough to handle picky eaters, spice lovers, and “I forgot to grocery shop” situations without breaking a sweat.

Make it once, and don’t be surprised if it becomes your little weeknight lifesaver—because this Potsticker Salad Recipe is exactly the kind of low-effort comfort that still feels special.

Keep the Potsticker Love Going

Want another dumpling night idea? Try these cozy Potsticker Noodle Bowls for an easy, slurpable dinner
Craving more fresh-and-crunchy vibes like this Potsticker Salad Recipe? You’ll love the bright, herby Green Goddess Salad Recipe that tastes like a happy reset
If you’re in a “big salad = big meal” season, this Famous La Scala Chopped Salad Recipe that’s hearty and satisfying is a must
Need a warm, comforty side to balance all that freshness? Pair it with Coconut Curry Soup with Dumplings for a cozy bowl that feels like a hug

If you made this Potsticker Salad Recipe, I’d love to hear how it went—did you steam the dumplings, pan-fry for extra crunch, or toss in extra veggies? ⭐ Please leave a review and tap your star rating below!