Ingredients
Scale
- 1 lb frozen vegan gyoza dumplings
- 1 lb heirloom tomatoes, mixed colors
- 1 English cucumber or 4 Persian cucumbers
- 5 scallions, thinly sliced
- 1 red chili pepper (optional)
- 1/2 cup basil leaves
- Dressing: 3 Tbsp tamari (low sodium), 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, bean sprouts, edamame
Instructions
- Steam dumplings according to package instructions. Transfer to a large bowl and toss with a teaspoon of sesame oil or a splash of water to prevent sticking.
- Combine dressing ingredients and pour over dumplings. Gently toss to coat.
- Cut tomatoes into wedges and thinly slice cucumbers and scallions. Add to the dumplings along with the chili pepper.
- Tear basil leaves over the salad and sprinkle with sesame seeds or crispy onions. Serve at room temperature.
- Optional: Pan-fry dumplings in a lightly oiled skillet for about 5 minutes before tossing with salad for a crispy variation.
Notes
- Add more vegetables as desired for extra crunch or color.
- Serve with garlic chili sauce for added spice.
- Salad can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Steamed / Tossed
- Cuisine: Asian
- Diet: Vegan