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What Is Potsticker Salad?

At its core, potsticker salad is exactly what it sounds like: a big, colorful salad piled high with warm, crispy dumplings. Think of it as combining:

The comfort of takeout-style pan-fried potstickers
The fresh crunch of an Asian-inspired chopped salad
A bold, tangy, sesame-soy dressing

You might also see similar dishes called:

dumpling salad
gyoza salad
crispy dumpling salad
bibim mandu (a Korean-style dumpling salad bowl)

All of these ideas revolve around the same concept: hot dumplings meeting cool, crunchy greens in a single, generous bowl.

Why You’ll Love This Potsticker Salad Recipe

This Potsticker Salad Recipe has a lot going for it:

Texture overload – chewy dumpling wrappers, juicy filling, shredded cabbage, crisp cucumbers, and crunchy toppings create a serious contrast in every bite.
Fast but satisfying – using frozen potstickers means the hardest part is already done; you simply cook, toss, and serve.
Flexible and customizable – switch up the veggies, the dumpling flavor, the level of heat, or the type of dressing every time you make it.
Perfect for one or a crowd – scale the recipe up or down easily, and assemble components right before serving. sesame ginger dressing recipe for salads

Key Ingredients for Potsticker Salad Recipe

Let’s break down the ingredients that make this potsticker salad so special. The foundation is simple, but the flavors feel big and layered.

Potstickers (Dumplings / Gyoza)

The star of this Potsticker Salad Recipe is, of course, the dumplings.

You can use:

Pork potstickers
Chicken potstickers
Shrimp dumplings
Vegetable or tofu dumplings
Mini gyoza or standard-size dumplings

Look for frozen potstickers with a sturdy wrapper, so they crisp well in the pan and don’t fall apart when tossed with the salad. Both Japanese-style gyoza and Chinese-style potstickers work beautifully in this recipe.

Crisp Salad Base

For the salad portion, think crunchy and sturdy so your greens can support warm dumplings and dressing without wilting immediately.

Great options include:

Shredded green cabbage
Shredded napa cabbage
Finely sliced romaine
A mix of cabbage and lettuce
Bagged coleslaw mix for convenience

You can also add other vegetables to turn this potsticker salad into a full meal:

Shredded carrots
Sliced bell peppers
Cucumbers (thin half-moons or matchsticks)
Snow peas or snap peas
Thinly sliced red onion or scallions
Shredded purple cabbage for color

Sesame-Ginger Dressing

The dressing is where the dumpling salad really comes to life. A classic sesame ginger vinaigrette usually includes:

Soy sauce or tamari
Rice vinegar
Toasted sesame oil
Neutral oil (like canola, avocado, or grapeseed)
Fresh ginger (grated)
Garlic (minced)
A touch of sweetness (honey, maple, or sugar)
Optional chili flakes or sriracha for heat

This dressing clings to the shredded vegetables and dumplings, giving every bite a salty, tangy, umami-rich punch.

Toppings & Garnishes

To finish your Potsticker Salad Recipe, add layers of flavor and crunch on top:

Toasted sesame seeds (black, white, or both)
Crushed peanuts, cashews, or almonds
Fresh cilantro, basil, or mint
Crispy wonton strips or crunchy noodles
Thinly sliced chili peppers
A drizzle of chili crisp or chili oil

Tools & Equipment

You don’t need any special equipment to make this potsticker salad, but a few basic tools make the process smoother:

Non-stick skillet with lid – perfect for pan-frying then steaming the potstickers.
Tongs or a spatula – for flipping dumplings without tearing them.
Large mixing bowl – for tossing the salad ingredients together.
Sharp chef’s knife – for slicing veggies thinly.
Small jar or bowl – to mix and shake your dressing.

Colorful Potsticker Salad Recipe with crispy dumplings and sesame ginger dressing

Step-by-Step: How to Make Potsticker Salad

This is the heart of your Potsticker Salad Recipe. Follow these steps and you’ll end up with a bowl full of crispy dumplings, crunchy greens, and bold dressing in every bite.

Step 1: Cook the Potstickers

Heat the pan
- Add a thin film of oil to a non-stick skillet and heat over medium-high until the oil shimmers.
Arrange the dumplings
- Place frozen potstickers flat-side down in a single layer, leaving a bit of space between each one.
Pan-fry until golden
- Let the dumplings cook undisturbed for a few minutes, until the bottoms turn deep golden brown and crisp.
Add water and steam
- Carefully pour a small amount of water into the skillet (enough to cover the bottom), then cover with a lid.
- Lower heat to medium and steam until the water evaporates and the dumplings are cooked through.
Crisp again (optional)
- Remove the lid and let the dumplings cook for another minute or two, allowing the bottoms to re-crisp.
Transfer and cool slightly
- Move the cooked potstickers to a plate and let them cool for a couple of minutes. They should remain warm but not scorching hot when added to the salad.

Air fryer alternative:

Spray frozen dumplings lightly with oil.
Air fry at around 375–390°F (190–200°C) for 8–12 minutes, shaking halfway, until crisp and fully heated.

Step 2: Prep the Salad Base

While the dumplings cook, prepare your salad base:

Thinly shred cabbage (or napa cabbage) with a sharp knife or mandoline.
Slice cucumbers and bell peppers into thin strips or half-moons.
Grate or julienne carrots.
Slice scallions and any additional vegetables you’re using.

Add everything to a large mixing bowl and toss lightly so the vegetables are evenly distributed. This is the backbone of your Asian chopped salad with potstickers.

Step 3: Make the Sesame-Ginger Dressing

In a jar or small bowl, combine:

2–3 tablespoons soy sauce or tamari
2–3 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2–3 tablespoons neutral oil
1–2 teaspoons grated fresh ginger
1 small clove of garlic, minced
1–2 teaspoons honey or maple syrup
Optional: a pinch of red pepper flakes or a squirt of sriracha

Whisk or shake until emulsified. Taste and adjust:

Too salty? Add a splash more rice vinegar or a touch more sweetness.
Too sharp? Stir in a bit more neutral oil or a small spoon of nut butter (peanut, tahini, or almond) for a creamier, nutty sesame dressing.
Want more heat? Add extra chili flakes or a drizzle of chili oil.

This flexible sesame ginger vinaigrette is the flavor backbone of your dumpling salad.

Step 4: Assemble the Potsticker Salad

Now the fun part—putting your Potsticker Salad Recipe together:

Layer the greens and vegetables
- Add the shredded cabbage and vegetables to a large serving bowl or platter.
Add warm potstickers
- Arrange the warm dumplings over the top. You can leave them whole for a more dramatic presentation, or cut some in half to show off the filling.
Drizzle with dressing
- Pour some of the dressing over the salad. Start with less than you think you need; you can always add more after tossing.
Toss gently
- Use tongs or clean hands to gently toss the salad, being careful not to tear the dumplings. Aim for an even light coating of dressing and a good mix of vegetables and dumplings in each portion.

Step 5: Garnish and Serve

Finish off your potsticker salad with a generous handful of toppings:

Sprinkle sesame seeds over the top.
Scatter chopped peanuts or cashews for extra crunch.
Add fresh cilantro, basil, or mint leaves.
Drizzle with chili crisp or chili oil if you like it spicy.

Variations & Customizations

One of the best things about this Potsticker Salad Recipe is how easily you can adapt it to your taste, your pantry, or your guests.

Different Dumpling Flavors

Try switching up the base dumplings:

Pork potstickers – classic, rich, and savory.
Chicken potstickers – mild and versatile, pairs with almost any dressing variation.
Shrimp dumplings – great with citrusy or slightly sweet dressings.
Vegetable or tofu dumplings – perfect if you want a plant-forward dumpling salad.

You can even mix two types in the same bowl for more variety.

Alternative Dressings

If you love to experiment with dressings, try these twists:

Spicy gochujang dressing
- Whisk gochujang, soy sauce, rice vinegar, sesame oil, and a little sugar for a Korean-inspired drizzle over your dumpling salad.
Peanut-lime dressing
- Combine peanut butter, lime juice, soy or tamari, a touch of honey, and water to thin. This gives your potsticker salad a rich, satay-like vibe.
Creamy tahini dressing
- Tahini, lemon or lime juice, garlic, soy/tamari, and water for a silky, sesame-heavy dressing that clings beautifully to cabbage and dumplings.

Extra Add-Ins for Crunch and Color

You can build this Potsticker Salad Recipe into an epic “everything bowl” by layering:

Shelled edamame
Thinly sliced radishes
Orange or mandarin segments
Mango or pineapple slices for a sweet contrast
Crispy wonton strips or crunchy ramen noodles

Serving Suggestions & Pairings

This Potsticker Salad Recipe can absolutely stand alone as a main dish, but it’s also easy to pair with a few simple sides.

Making It a Complete Meal

To make your potsticker salad feel extra satisfying:

Add more dumplings per serving.
Pile on extra edamame or tofu cubes.
Serve over a small bed of rice or chilled noodles if you want an “all-in-one” bowl.

Simple Side Ideas

Here are a few dishes that pair beautifully alongside your dumpling salad:

Light miso soup
Clear broth with sliced scallions
Plain steamed rice or simple garlic rice
A cucumber salad with rice vinegar and sesame seeds
Sparkling water with citrus slices or a glass of iced tea

These choices let the big flavors of your potsticker salad shine.

Make-Ahead, Storage & Leftovers

Because this Potsticker Salad Recipe includes warm dumplings and crisp greens, a little planning goes a long way.

What to Prep Ahead

You can prep almost everything in advance:

Cook the dumplings and store them in an airtight container in the fridge.
Chop the vegetables and keep them in a separate container.
Mix the dressing and store it in a jar.

When you’re ready to serve, reheat the dumplings lightly (either in a pan or air fryer), toss the veggies with dressing, then add the warm dumplings on top.

Storing Leftovers

If you anticipate leftovers, it’s best to keep components separate:

Greens and chopped vegetables in one container
Dumplings in another
Dressing in a jar

This way, nothing gets soggy. The next day, you can quickly reassemble the potsticker salad with reheated dumplings and freshly dressed greens.

Reheating Dumplings

To keep the dumplings pleasant:

Reheat them in a lightly oiled skillet until warm and crisp on the bottom.
Or air fry for a few minutes until hot and slightly crunchy.

Avoid reheating dumplings on top of dressed greens, as it can make everything limp.

Troubleshooting: Common Potsticker Salad Problems

Even a simple Potsticker Salad Recipe can run into a few small issues. Here’s how to fix them.

Soggy Greens

If your salad turned soggy, one of these likely happened:

Dumplings were added too hot, directly on top of delicate greens.
Dressing was added too far in advance.
The greens were already slightly wet from rinsing.

Fixes and prevention:

Let the dumplings cool for a couple of minutes before adding.
Pat washed greens dry with a clean towel or used a salad spinner.
Dress the salad just before serving.

Soggy or Soft Dumplings

If the potstickers feel gummy:

They may have been steamed too long or reheated in a way that softened the wrapper.

Fix:

Re-crisp them in a hot skillet with a touch of oil, or in the air fryer, before adding to the salad.

Bland Dressing

If the dressing tastes flat, adjust the four key levers:

Saltiness – add a bit more soy or tamari.
Acidity – add a splash of rice vinegar or lime juice.
Sweetness – add a tiny bit more honey, sugar, or maple.
Heat – add chili flakes, sriracha, or chili oil.

FAQ: Potsticker Salad Recipe

Can I use any kind of dumpling for potsticker salad?

Yes. This Potsticker Salad Recipe works with pork, chicken, shrimp, or vegetable dumplings. Just choose dumplings with a firm wrapper that can crisp up and hold together when tossed with the salad.

Can I make potsticker salad ahead of time?

You can prep nearly everything in advance—cook dumplings, chop vegetables, and mix dressing—but it’s best to assemble potsticker salad right before serving so the greens stay crisp and the dumplings keep their texture.

Should potsticker salad be served warm, cold, or at room temperature?

The best combination is warm dumplings over cool, crisp greens. After cooking, let the dumplings cool just slightly so they don’t wilt the salad, then serve right away.

How do I keep potsticker salad from getting soggy in the fridge?

Store the elements separately—dumplings, vegetables, and dressing in separate containers. Reheat dumplings just before serving and dress the greens at the last moment.

Can I use leftover takeout dumplings in this salad?

Absolutely. Leftover restaurant dumplings are perfect for dumpling salad. Reheat them in a skillet or air fryer to bring back some crispness, then use them exactly as you would frozen potstickers in this recipe.

Final Thoughts

This Potsticker Salad Recipe is an easy way to transform a simple bag of frozen dumplings into a colorful, crave-worthy meal. Crispy dumplings, crunchy cabbage, bright herbs, and a bold sesame-ginger dressing all come together in a bowl that feels fun, satisfying, and endlessly customizable.