Asian Potsticker Salad

Forgive me for I have eaten processed food . . . 😂

A friend gave me this recipe to try and said it was “just the best” so, of course, I had to try it. Potstickers are a weakness of mine, consequently, when someone says Potsticker salad . . . hmmmm . . . it must be worth trying. Something unique about the recipe is that it is made with all Trader Joe’s ingredients 🧐. While searching through similar recipes I found there are numerous Trader Joe’s food specific recipes on line, Pinterest, Instagram, and other food blogs, well what do you know! I have a new Trader Joe’s close by my home now, so the subject of Trader Joe’s recipes will be under further investigation soon 😄. This recipe is shared from Ambitious Kitchen - thank you!

But first, are they Potstickers? Or Gyoza? Or Dumplings? I had to do a little research on this, Gyoza is the Japanese version, the term dumpling has a Chinese origin, and potstickers, well I guess that’s just what the rest of us call them when we aren’t sure 😂.

The recipe calls for a garnish of three herbs, but the first time I made it I only had cilantro and it was so good. The second time I served this (because you can’t just eat it one time) I included the mint and basil along with cilantro and once again, it was wonderful. With the addition of mint and basil it had more of an asian infused flavor, like a salad roll with all the herbs wrapped up in it.

INGREDIENTS -

1 package Trader Joe’s gyoza (potstickers), your choice of pork, chicken or vegetable
2 Tbsp avocado oil
1/2 cup Trader Joe’s Toasted Sesame Dressing (or more if you become obsessed with this dressing like I did)
1 Tbsp Trader Joe’s chili onion crunch (careful, this one adds a bite)
2 cups diced Trader Joe’s Persian cucumbers
2 cups sliced cherry tomatoes
1 green onion, sliced
1/2 to 3/4 cup minced herbs - cilantro, mint, basil
Sesame seeds for garnish

Prepare the cucumber, tomato, green onion and herbs, and set aside in a large bowl.

Heat avocado oil in heavy skillet (cast iron works great) and bring to medium high heat. When the oil sizzles, add the gyoza to the pan and cook for 4-5 minutes, turning occasionally. The gyoza should be browned and crisped.

Add 1/4 cup water and turn the heat to medium low. Cover the pan and let the gyoza steam until the water has evaporated, about another 5 minutes. Transfer the gyoza to the large bowl with the vegetables and herbs. Add the sesame dressing and chili onion crunch and gently toss to mix and coat gyoza.

Serve up in your favorite bowl and garnish with sesame seeds. Enjoy, over and over again!