The Unnamed Gyoza - Dumpling - Pot Sticker Salad

  • Date January 03, 2016
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I haven't posted this recipe even though its been in production for almost three months. Why? I couldn't come up with a name.  Is it a pot sticker, is it a gyoza? A dumpling? A wonton? So many names for such a similar product. Then I checked my favourite brand I have been buying and say what? They call them a dumpling.  So I gave up and forgot about trying to name the recipe and will just post it regardless. Call it what you want. Its warm crispy wontons, dumplings, gyoza or pot stickers on top of a salad. Tons of ways you can make it. I gave you the idea,  now you create your own masterpiece.




Lets talk about why I am addicted to these right now. Well of course, they are low calorie. Typically this brand is 5 dumplings for 160 calories. I'm not saying to just eat 5 of them, but if you can fry up 12 of them for less than 400 calories....... volume feeding at its best. The picture here shows the vegetable, pork and black mushroom version. There is also a chicken and vegetable one that I love! I buy them from Fairways or Walmart. Any store that specializes in asian produce. 

Ingredients

I have made various versions of the salad, but the key ingredients are as follows:

  • 1 bag of dumplings, pot stickers, wontons, gyoza

Base salad (choose from list below or add all)

  • shelled edamame
  • green or red cabbage (or both)
  • chopped green onions
  • fried mushrooms
  • mandarin oranges
  • pomegranates

Dressing

  • 2 tbls teriyaki sauce
  • 1 tbls peanut butter
  • 2 tbls soy sauce
  • 1 tbls ginger
  • 1 tsp garlic

Directions

I like the make the salad "warm". You could also make ahead of time and just serve the warm dumplings on top. You can use a bagged cabbage slaw or I sometimes grill my cabbage. I grill or sauté in a frying pan and then chop up to use as the base of the salad. 

This salad is best served on a plate rather in a bowl since you will be cutting up your dumplings as you eat them, a plate is going to work much better. 



Get the rest of your vegetables ready. 


I buy pre shelled frozen edamame. I let it defrost at room temperature for a bit and then I fry at high heat to get them nice and toasty.



Make your dressing by using your handy food processor to mix it all together. You can also serve this on top warm or cold. 





 Ok, the most important part. To make your dumpling crispy and not soggy. Here is the only way I have been able to get this to work without using a ton of oil or a deep fryer.......I defrost them a bit, but most times they are still frozen as I am in a rush after getting home from work. I put them in a pan with lemon juice, some water or some sort of liquid and let them steam with a lid on until they are almost cooked. 




Then, I drain them with a strainer, add a little bit of oil and put back in the pan at high heat to get the edges all crispy. 



The rest is easy. Plate your salad with your dressing and then add the dumplings on top. 






Voila! A warm, healthy salad with many options for making over and over again. 


Husband Friendly Version

This salad has been a huge hit with my husband. He has liked every version I have made so far. The only changes I have made to his is that I give him way more dumplings, he puts sour cream on top and he likes his dumplings cut into little pieces before its served to him.  



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