Potsticker Salad

Posted on 1/20/2025 7:00:00 AM by SGC™ Foodservice

Potsticker Salad

Crispy pan-fried potstickers served on a bed of fresh greens, shredded carrots, and vibrant vegetables. Drizzled with a tangy sesame-ginger dressing, this salad offers a delightful fusion of textures and flavors, making it a refreshing and satisfying meal.

INGREDIENTS

Golden Tiger Potstickers - SGC# 202133
1 cup low sodium soy sauce - SGC# 087811
1 ½ cup seasoned rice vinegar - SGC# 124936
3 tbsp sugar - SGC# 051805
4 minced garlic cloves - SGC# 699080
2 tbsp minced ginger - SGC# 191395
2 tbsp diced green onion - SGC# 192014
2 tbsp chili crisp - SGC# 556883
2 tbsp chili paste - SGC# 591336
1 tbsp sesame oil - SGC# 487739
2 bunches of green onions, cut length-wise - SGC# 192014
2 tbsp cornstarch plus ½ cup of cold water, mixed - SGC# 053231
Arugula - SGC# 192523
grape tomatoes, split In half - SGC# 191262
Cilantro - SGC# 193202
2 tbsp white sesame seeds - SGC# 170476
2 tbsp orange gochugaru chile - SGC# 170660
1-2 tbsp olive oil - SGC# 053059

INSTRUCTIONS:

In medium mixing bowl, add the soy sauce, rice vinegar, sugar, chili crisp, chili paste, shallots, ginger, garlic and sesame oil. Mix with whisk until blended. Set aside.
Heat large skillet on medium-high heat with olive oil. add potstickers in a single layer and pour cornstarch slurry all around the potstickers while searing. You may not need to use all of the slurry. The slurry helps to make the potstickers extra crispy on the bottom. Cover potstickers with lid to finish the cooking(steaming) process.
In another medium mixing bowl, add the cooked potstickers, halved tomatoes, cilantro, arugula and green onions. Pour in enough sauce just to lightly coat as well as the sesame seeds. Toss to mix.
Put heaping amount of salad mix into shallow bowl and pour on some more of the vinaigrette and enjoy.

Potsticker Salad

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