This Potsticker Salad is a fun twist on the classic dumpling! With crispy potstickers, fresh veggies, and a tangy dressing, it’s a tasty meal that comes together quickly.
Who knew salad could be so exciting? I love adding extra potstickers just for fun. Makes every bite feel like a mini party in my mouth! 🎉
It’s super easy to whip up this salad, and I enjoy it as a quick lunch or dinner. Plus, it’s a great way to sneak in some greens while satisfying my cravings!
Key Ingredients & Substitutions
Potstickers: You can use store-bought frozen potstickers, which are super convenient, or make your own if you’re feeling adventurous! For a lighter option, try using veggie dumplings or tofu versions.
Mixed Greens: I love a mix of lettuce and arugula for a fresh finish. If you’re looking for a heartier base, kale or baby spinach works well, too!
Cabbage: Purple cabbage adds a nice crunch and color. Don’t have any? Green cabbage or even shredded Brussels sprouts can be good substitutes.
Dressing Ingredients: If you’re gluten-free, use tamari instead of soy sauce and ensure your hoisin is gluten-free as well. Maple syrup is a great alternative if you want to skip honey!
How Do You Cook Potstickers Perfectly?
Cooking potstickers is all about getting that golden, crispy bottom while ensuring they’re fully cooked inside. Follow these steps for success:
- Start with a medium-high heat to get the oil hot before adding potstickers.
- Cook for 2-3 minutes until golden brown on the bottom.
- Add water carefully and cover to steam for a few minutes. This step is key for juicy dumplings!
- Remove the lid and let them crisp up again to achieve that delightful crunch.
Trust me, taking your time with this part makes all the difference!
Potsticker Salad Recipe
Ingredients You’ll Need:
- 12 frozen or fresh potstickers (pork, chicken, or vegetarian)
- 4 cups mixed salad greens (lettuce, spinach, arugula, etc.)
- 1/2 cup shredded purple cabbage
- 1 cup cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- 1/2 cup shredded carrots
- 2 green onions, thinly sliced
- 2 tbsp chopped fresh cilantro (optional)
- 1 tbsp sesame seeds (white or black)
- 1 tsp crushed red pepper flakes (adjust to taste)
For the Dressing:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp honey or maple syrup
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp sriracha (optional for heat)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 15 minutes for cooking the potstickers, giving you a total of 30 minutes for a delicious and fresh meal.
Step-by-Step Instructions:
1. Cook the Potstickers:
If using frozen potstickers, start by pan-frying them in 1-2 tablespoons of oil over medium heat. Cook until the bottoms are golden brown, which should take about 2-3 minutes. Next, add 1/4 cup of water to the pan, cover it, and let them steam for 5-6 minutes until they’re cooked through. Remove the lid and continue cooking for another 1-2 minutes until the water evaporates and the bottoms get crispy again. Set them aside to cool slightly.
2. Prepare the Salad Base:
In a large salad bowl, mix together the salad greens, shredded purple cabbage, halved cherry tomatoes, sliced cucumber, shredded carrots, sliced green onions, and chopped cilantro if you’re using it. This colorful mix will make your salad vibrant and fresh!
3. Make the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sesame oil, honey or maple syrup, minced garlic, grated ginger, and sriracha (if you like a little heat). Mix until everything is well blended and set aside.
4. Assemble the Salad:
Add the cooked potstickers to your salad bowl. Then, drizzle the dressing over the salad. Be gentle as you toss everything together to avoid breaking the potstickers.
5. Garnish and Serve:
Finally, sprinkle sesame seeds and crushed red pepper flakes over the top for an added crunch and flavor. Serve the salad immediately and enjoy this delightful dish!
This vibrant Potsticker Salad combines warm, crispy potstickers with fresh veggies and a savory Asian-inspired dressing, making it a fantastic meal option that’s sure to impress!
Can I Use Different Types of Potstickers?
Absolutely! Feel free to use pork, chicken, or vegetarian potstickers based on your preference. If you’re looking for a healthier option, veggie dumplings are also a great choice!
How Can I Store Leftover Salad?
If you have leftovers, store the salad and dressing separately in airtight containers. The salad can last in the fridge for up to 2 days, but for the best quality, try to eat it within 1 day. Just remember that the potstickers may lose some crispiness when reheated.
Can I Make the Dressing Ahead of Time?
Yes! You can prepare the dressing a day in advance and store it in the fridge. Just give it a quick mix before drizzling over your salad, as some ingredients might settle.
What Can I Substitute for Soy Sauce?
If you’re looking for a gluten-free option, tamari works perfectly as a substitute for soy sauce. You can also use coconut aminos for a soy-free alternative with a similar flavor profile!
