Welcome the Flavors of Potsticker Salad with Heirloom Tomatoes, Cucumber, and Basil Recipe
Whenever I’m craving something bright, fresh, yet a bit fun and unexpected, this Potsticker Salad with Heirloom Tomatoes, Cucumber, and Basil Recipe is my go-to. It’s the perfect blend of bubbly, tender dumplings mingling with juicy heirloom tomatoes and crisp cucumber slices. I love how the fragrant basil leaves and tangy dressing pull everything together in a satisfying, light meal.
This dish works wonderfully as a quick weeknight dinner or a lively addition to a weekend gathering. You’ll enjoy the way it’s easy to customize with extra veggies or a little chili heat if you’re feeling adventurous. It’s such a crowd-pleaser, and the colorful heirloom tomatoes make it a feast for the eyes, as well as the palate.
Daisy’s Top Tips
- Flavor Builder: Add a splash of toasted sesame oil to your dressing for that extra nutty depth.
- Texture Magic: Toss in crunchy bean sprouts or thinly sliced cabbage for lively contrast.
- Budget Friendly: Swap out heirloom tomatoes for cherry tomatoes if they’re out of season.
- Time Saver: Use store-bought potstickers and steam them straight from frozen to speed things up.
Market Basket & Pantry Picks
Choosing the freshest ingredients really makes a difference in this Potsticker Salad with Heirloom Tomatoes, Cucumber, and Basil Recipe. Go for ripe, colorful heirlooms bursting with flavor, and crisp cucumbers that snap when you bite. Your pantry staples like tamari, balsamic vinegar, and maple syrup blend into a tangy-sweet dressing that livens everything up.
- 1 lb frozen vegan gyoza dumplings: Look for plant-based options or your favorite brand for convenience.
- 1 lb heirloom tomatoes (mixed colors): Ripe but firm for the best texture and juicy flavor.
- 1 English cucumber or 4 Persian cucumbers: Choose smooth, unblemished skin for crisp bites.
- 5 scallions (thinly sliced): Adds mild oniony freshness without overpowering.
- 1 red chili pepper (optional): For a gentle heat that wakes up your palate.
- 1/2 cup basil leaves: Tear fresh for a fragrant herbal pop.
- Dressing: 3 Tbsp low sodium tamari, 2 Tbsp balsamic vinegar, 2-3 tsp maple syrup—balanced for sweet, tangy, and salty harmony.
- Garnish: 1 Tbsp toasted sesame seeds or crispy fried onions for a golden crisp finish.
- Optional add-ins: Thinly sliced cabbage, carrot, bean sprouts, or edamame for extra crunch and color.
- Garlic chili sauce: Serve on the side if you like an extra kick!
Smart Shopping Ideas
For the brightest heirlooms, visit your farmer’s market early in the day — tomatoes that just arrived tend to be more flavorful. If you’re short on time, grab pre-washed salad greens and pre-sliced veggies to speed things up. Tamari is an excellent soy sauce alternative, but if you don’t have it, low-sodium soy sauce works just fine. Grab a small jar of toasted sesame seeds to keep on hand, they’re great on so many dishes beyond this salad!
Cook Potsticker Salad with Heirloom Tomatoes, Cucumber, and Basil Recipe Step by Step
This recipe is straightforward but packed with flavor and texture, so I’m sure you’ll find the process enjoyable and rewarding. Ready to build layers of juicy, crisp, and savory? Let’s go!
- Steam the potstickers: Follow the package instructions to steam 1 lb frozen vegan gyoza dumplings until tender and heated through. Once done, transfer them to a large bowl and toss gently with a teaspoon of sesame oil to prevent sticking. If you want to skip the oil, a splash of water works fine to keep them separate and moist.
- Mix the dressing: In a small bowl, whisk together 3 tablespoons low sodium tamari, 2 tablespoons balsamic vinegar, and 2 to 3 teaspoons maple syrup. Pour this glossy, tangy glaze over the warm dumplings and gently toss to coat every bubbly bite, infusing them with that rich umami sweetness.
- Prepare fresh produce: Cut 1 lb heirloom tomatoes into wedges, and thinly slice 1 English cucumber (or 4 Persian cucumbers) and 5 scallions. Add these vibrant, crunchy veggies to the bowl; don’t forget the optional thinly sliced red chili for a zesty touch if you like a little heat.
- Combine and garnish: Tear ½ cup fresh basil leaves over the salad for that herbal lift. Sprinkle 1 tablespoon toasted sesame seeds (or crispy fried onions if you prefer) on top for a delightful crunch and nutty flavor. Toss lightly once more to blend the aromas and colors perfectly.
- Final serving: Serve the salad at room temperature so the flavors sing in their full glory. For an extra kick, offer garlic chili sauce on the side — it’s my favorite punch of heat that balances the mellow maple and tangy tamari dressing beautifully.
Serving the Dish with Flair
There’s something so inviting about a potsticker salad served fresh from the bowl, colorful and fragrant. Gather your family or friends around, and watch their eyes light up as they dig into this cheerful salad. You’ll love the way the juicy heirlooms and tender gyoza create a fresh yet comforting bite.
Serve It Up Right
- Perfect Pairings: Serve alongside steamed jasmine rice or light miso soup for a balanced meal.
- Plating Magic: Use a wide shallow bowl to showcase the colorful heirloom tomatoes, drizzle extra dressing over the top.
- Leftover Love: Store leftovers in an airtight container in the fridge for up to 2 days; reheat the potstickers gently and add fresh veggies before serving.
- Occasion Twist: Make it festive by adding pomegranate seeds or toasted peanuts for crunch at holiday dinners.
Fun Variations with Potsticker Salad with Heirloom Tomatoes, Cucumber, and Basil Recipe
- Add thinly sliced carrot and bean sprouts for extra crunch and freshness.
- Swap basil for fresh mint or cilantro to change up the herbal notes.
- Include cooked edamame for a boost of protein and a pop of green.
- Use a chili-lime dressing instead of balsamic for a zesty tropical twist.
- For spice lovers, mix in extra garlic chili sauce right into the salad dressing.
- Try pan-frying the potstickers instead of steaming for golden crisp edges.
Make-Ahead & Storage Tips
- Refrigerate: Store the salad components separately if making ahead — keep dumplings and veggies chilled in airtight containers.
- Freeze: Potstickers freeze well uncooked; cook fresh to maintain best texture and combine with fresh veggies on the day.
- Reheat: Warm the dumplings gently by steaming or microwaving with a damp paper towel; toss fresh veggies in right before serving.
- Dressing: Make the dressing in advance and store in the fridge up to 3 days — give it a quick whisk before adding.
Potsticker Salad with Heirloom Tomatoes, Cucumber, and Basil Recipe FAQs
- Can I use fresh potstickers instead of frozen? Yes! Just steam or pan-fry them according to instructions, then add to the salad as directed.
- Is there a gluten-free option? Absolutely, use gluten-free tamari and gluten-free potstickers if you need to keep it gluten-free.
- Can I make this recipe vegan? This recipe is vegan when you choose vegan potstickers and skip any non-vegan garnishes. It’s naturally plant-forward and delicious.
- How spicy is the salad? The heat depends on whether you add red chili pepper and garlic chili sauce — both are optional to tailor to your taste buds.
- What’s the best way to reheat leftovers? I recommend reheating the potstickers separately by steaming or microwaving to keep them tender, then tossing with fresh salad veggies and dressing.
Potsticker Salad with Heirloom Tomatoes, Cucumber, and Basil Recipe
This vibrant Potsticker Salad combines steamed vegan gyoza dumplings with fresh heirloom tomatoes, crisp cucumbers, scallions, and aromatic basil leaves. Tossed in a tangy, slightly sweet tamari and balsamic dressing, and finished with toasted sesame seeds or crispy fried onions, this salad offers a refreshing and flavorful meal that can be served at room temperature. Optional add-ins like cabbage, carrot, bean sprouts, and edamame provide versatility and extra crunch.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 servings
- Category: Salad
- Method: Steaming
- Cuisine: Asian Fusion
- Diet: Vegan
Ingredients
Salad
- 1 lb frozen vegan gyoza dumplings (potstickers)
- 1 lb heirloom tomatoes, mixed colors, cut into wedges
- 1 English cucumber or 4 Persian cucumbers, thinly sliced
- 5 scallions, thinly sliced
- 1 red chili pepper, thinly sliced (optional for heat)
- 1/2 cup fresh basil leaves, torn
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
Optional Add-ins
- Thinly sliced cabbage
- Carrot, thinly sliced
- Bean sprouts
- Edamame
- Garlic chili sauce (for serving)
Instructions
- Steam the potstickers: Following the package instructions, steam the frozen vegan gyoza dumplings until fully cooked. Once steamed, transfer them to a large bowl and toss with a teaspoon of sesame oil to prevent sticking. Alternatively, use a splash of water if avoiding oil.
- Prepare the dressing: In a small bowl, whisk together low sodium tamari, balsamic vinegar, and maple syrup until well combined.
- Toss dumplings with dressing: Pour the prepared dressing over the steamed dumplings in the large bowl. Gently toss the dumplings to coat them evenly with the dressing, being careful not to break them.
- Add fresh vegetables: Cut heirloom tomatoes into wedges, thinly slice cucumber and scallions, and add them along with the thinly sliced red chili pepper (if using) to the bowl with dumplings. Toss gently to combine all ingredients.
- Finish the salad: Tear fresh basil leaves over the top of the salad and sprinkle with toasted sesame seeds or crispy fried onions for added texture and flavor.
- Optional extras and serving: Add optional vegetables such as thinly sliced cabbage, carrot, bean sprouts, or edamame as desired. Serve the salad at room temperature accompanied by garlic chili sauce if you desire an extra spicy kick.
Notes
- This salad is best served at room temperature rather than chilled, allowing the flavors to bloom.
- You can steam potstickers using a bamboo steamer, electric steamer, or stovetop steaming method depending on your equipment.
- For gluten-free preparation, ensure the tamari used is certified gluten-free.
- Adjust the level of heat by including or omitting the red chili pepper and adding garlic chili sauce as desired.
- The dressing can be adjusted in sweetness or acidity to taste by varying the amount of maple syrup or balsamic vinegar.
- Optional add-ins like cabbage, carrot, bean sprouts, and edamame enhance texture and nutrition.
