Name: Potsticker Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 pound package frozen potstickers (or your favorite dumplings); 1 ½ cups carrots (matchsticks); 2 cups red cabbage (shredded like for coleslaw); ¾ cup green onion (sliced); ⅓ cup toasted peanuts (chopped); ½ cup edamame beans (I used frozen); Cilantro for garnish (optional); ¼ cup avocado oil (or olive oil); 2 tablespoons maple syrup; 2 tablespoons low sodium soy sauce; 2 tablespoons rice vinegar; 2 teaspoons toasted sesame oil; 2 teaspoons fresh ginger (grated); 1 teaspoon garlic (minced); Pinch of salt; Pinch of black pepper

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This dumpling salad is one of my favorite weeknight shortcuts. It’s super fast, uses just one pan, and is loaded with crunchy veggies and crispy gyoza. Toss it all in a homemade sesame-ginger dressing, and dinner’s done in 25 minutes!

It’s fresh, healthy, and full of flavor—and no one will guess how easy it was to throw together.

🛒Ingredients

Frozen gyoza – Use your favorite veggie or plant-based dumplings. I like to pan-fry them for those crispy golden edges.
Carrots – Matchstick or shredded carrots add crunch and color. I often grab the pre-cut ones to save time.
Red cabbage – Shredded finely, it gives the salad great texture and holds up well to the dressing.
Green onion – Slice these thinly for a fresh, zippy flavor.
Toasted peanuts – Roughly chopped for that extra crunch. You can also use cashews or almonds if you prefer.
Edamame – I use frozen edamame and quickly steam or microwave them before tossing in.
Cilantro – Optional, but adds a pop of freshness on top.

How To Make It

Shake up the dressing – Add all dressing ingredients to a jar, close the lid, and shake well for about 20 seconds.
Cook the gyoza – Pan-fry them as directed on the package until they’re golden and crispy.
Assemble the salad – In a large bowl, toss together the carrots, cabbage, green onions, peanuts, and edamame.
Add the dumplings – Place the cooked gyoza on top.
Dress it up – Drizzle the salad with your dressing and gently toss.
Serve – Top with more peanuts or cilantro if you like, and enjoy!

What’s the difference between gyoza and potstickers?
Gyoza are Japanese-style dumplings with thin wrappers and finely chopped filling. Potstickers are usually thicker and larger, but both can be used here.

📋Tips

Use shortcuts – Pre-shredded cabbage and carrots make this salad way faster. I always have coleslaw mix in the fridge!
Pan-fry the dumplings – It’s worth it. Crispy edges = flavor!
Switch it up – Try different gyoza fillings like tofu or veggie, or even use homemade dumplings if you have some.
Add greens – A handful of baby spinach or kale bulks it up and makes it even more nutritious.
Make it spicy – A drizzle of sriracha or chili flakes in the dressing gives it a nice kick.
Creamy version – Add a spoonful of tahini to the dressing for a creamy twist. So good.
Add protein – Serve it with crispy tofu or tempeh to make it more filling.
Make it ahead – Just keep the dressing and gyoza separate until you’re ready to eat.
Gluten-free option – Use GF dumplings and swap soy sauce for tamari.

🍱Storage Instructions

🔥To Reheat. Pop the gyozas in a skillet or air fryer for a few minutes to bring back that crispy edge.
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🍱To Store. Store leftovers in an airtight container in the fridge for up to 2 days. For the best texture, keep the dressing and gyoza separate until you're ready to eat—this keeps the veggies crisp and the dumplings from getting soggy.

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Potsticker Salad