Asian Potsticker Salad Recipe

Make filling

In a mixing bowl combine ground pork, sliced green onions, grated ginger, minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, toasted sesame seeds (if using), 1 teaspoon salt and 1/4 teaspoon white pepper. Mix until just combined; avoid overworking the meat to keep filling tender.

Assemble potstickers

Place a potsticker wrapper on a clean surface. Brush the edge lightly with water. Put about 1 teaspoon to 1 tablespoon (depending on wrapper size) of filling in the center. Fold wrapper in half, press edges to seal, pleating one side to form a crescent potsticker. Repeat until all filling is used (about 30 wrappers). Keep finished dumplings covered with a damp towel to prevent drying.

Cook potstickers

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tablespoons vegetable oil. Arrange potstickers flat-side down in a single layer, leaving small space between them. Fry 2-3 minutes until bottoms are golden brown. Carefully pour 1/2 cup water into the pan and immediately cover with a lid to steam. Reduce heat to medium-low and steam 5-6 minutes until filling is cooked through and wrappers are translucent. Remove lid and cook 1 more minute to evaporate remaining water and re-crisp bottoms. Transfer to a plate and keep warm.

In a small dry skillet over medium heat toast 1/4 cup pepitas, 2 tablespoons toasted sesame seeds and 2 tablespoons chopped almonds for 2-3 minutes, stirring, until fragrant and lightly golden. Transfer to a small bowl and roughly chop or pulse once in a food processor to a coarse crumb. Season with 1/4 teaspoon cracked black pepper and 1/4 teaspoon sea salt. Set aside.

Whisk together 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 tablespoons neutral oil, 1 teaspoon grated ginger, 1/2 teaspoon minced garlic, 1 teaspoon honey, 1 tablespoon fresh lime juice and 2 tablespoons water. Taste and adjust: add a bit more honey for sweetness, more lime for acidity, or thin with up to 1-2 tablespoons additional water for desired consistency. Stir in 1/4 teaspoon red pepper flakes if using.

In a small bowl combine 3 tablespoons creamy peanut butter, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon fresh lime juice, 1/2 teaspoon sesame oil and 1/2 teaspoon sriracha (optional). Whisk while adding hot water 1 tablespoon at a time until smooth and pourable (about 2 tablespoons). Adjust seasoning to taste.

Prepare the salad base: in a large salad bowl combine 6 cups mixed salad greens, 1 cup shredded cabbage, 1 cup julienned carrots, 1 cup sliced cucumber, 1/4 cup chopped cilantro, 2 tablespoons mint (if using) and 2 tablespoons sliced green onions. Toss gently to mix.

Crisp element: just before serving, break 3/4 cup uncooked ramen noodles into pieces and toss with 1/4 cup pepitas and the reserved pepita dukkah to distribute crunch. (Alternatively, lightly toast the crushed ramen in a dry skillet 1-2 minutes.)

Dress the salad: drizzle about half of the sesame-ginger dressing over the salad (start with 2-3 tablespoons) and toss lightly to coat. Reserve remaining dressing for guests or additional dressing as desired.

Arrange plated salad: divide dressed salad among 4 bowls or plates. Halve or leave whole the potstickers (depending on size) and place 6-8 potstickers on top of each portion (for 4 servings, plan on about 24-30 dumplings total; adjust if making fewer).

Garnish and sauces: spoon pepita dukkah and crunchy ramen/pepita mixture over each salad. Drizzle peanut sauce sparingly over potstickers and/or around the salad (about 1 tablespoon peanut sauce per serving). Sprinkle extra toasted sesame seeds and cilantro leaves. Serve with lime wedges.