Potsticker Salad

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

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

📋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.

More Asian Dinners

• Fried Rice
• Curry Salmon
• Cabbage Stir Fry

📖Recipe