The Salad That Turns Frozen Gyoza Into An Actual Meal

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 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.

A bowl of potsticker salad with pan-seared dumplings nestled in shredded red cabbage, carrots, edamame, and peanuts, topped with green onion and a copper serving spoon.

🛒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

Overhead view of pan-fried potstickers with golden browned spots arranged on a plain white plate.

A glass bowl divided into sections of shredded carrots, shredded red cabbage, edamame, and chopped green onion for a salad.

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!

A bowl of potsticker salad with seared dumplings arranged over dressed cabbage and carrot slaw, topped with peanuts, edamame, and green onion, with a bowl of peanuts and chives on the side.

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.
ure.

🍱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.

Close-up of pan-seared potstickers on a bed of shredded cabbage and carrot slaw, garnished with roasted peanuts, edamame, and green onion.

FAQ

Can I use fresh dumplings instead of frozen?

Yes, fresh potstickers or gyoza work just as well, just adjust the pan-frying time according to the package or your usual method.

Can I make the dressing ahead of time?

Yes, the sesame-ginger dressing keeps well in the fridge for about a week, just give it a good shake before using.

Can I make this vegetarian?

Yes, use vegetable-filled dumplings and the salad is naturally vegetarian as written.

Fun Variations to Try

Protein Boost. Add shredded rotisserie chicken or cubed tofu for a heartier salad.
Spicy Version. Drizzle with chili crisp or add a spoonful of chili garlic sauce to the dressing.
Different Dumplings. Swap the gyoza for wontons or mini spring rolls for a different texture.

More Asian Dinners

Before You Go

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Potsticker Salad