The idea to pair potstickers with fresh tomatoes in a salad comes from Hetty Lui McKinnon, who has authored several successful cookbooks on vegetarian and vegan cooking. Though here, I’ve taken it in a different direction with a ginger tahini vinaigrette, which I love for its bold and slightly sweet flavor. I figured out a way to make this ahead of time, which allows it to be a perfect potluck side dish. You can choose meat or veggie dumplings per your preference.
Chilled Heirloom Tomatoes & Potstickers with Sesame Ginger Sauce
The idea to pair potstickers with fresh tomatoes in a salad comes from Hetty Lui McKinnon, who has authored several successful cookbooks on vegetarian and vegan cooking. Though here, I’ve taken it in a different direction with a ginger tahini vinaigrette, which I love for its bold and slightly sweet flavor. I figured out a way to make this ahead of time, which allows it to be a perfect potluck side dish. You can choose meat or veggie dumplings per your preference.
Ingredients
- For the salad
- 2 pounds heirloom tomatoes, about 4 large tomatoes
- 2 small garlic cloves, grated on a fine rasp grater
- ¼ cup chopped cilantro and fresh mint leaves, or use one or the other
- ½ teaspoon kosher salt, such as Morton’s
- 1 pound store-bought frozen potstickers
- 2 tablespoons sesame oil
- jarred chili crisp for serving, optional
For the dressing:
- ¼ cup well-stirred tahini
- 1 tablespoon soy sauce
- 2 tablespoons lime juice, divided use
- 1 teaspoon freshly grated ginger
- 2 teaspoons pure maple syrup or honey
- ¼ teaspoon salt
- 2 tablespoons water
Instructions
- Cut one tomato into large cubes and place in a serving bowl. Add the grated garlic, herbs and salt and toss gently.
- Heat a large wide pan with the sesame oil over medium high heat. Add the unthawed potstickers, flat side down, and cook for 1-2 minutes. Pour ¼ cup water into the pot carefully, it will splatter, then immediately cover the pan and continue to cook for another 3-4 minutes. Scoop the potstickers out with a slotted spoon and place into the bowl with the tomatoes. Once they’ve cooled off slightly, toss them with the tomatoes. Cover the dish, and refrigerate until you are ready to serve it.
- To make the dressing, mix all of the ingredients except the water in a bowl or jar with a lid. Add the two tablespoons of water and whisk well. It should be a pourable consistency. If it is too thick, add a bit more water.
- When you are ready serve the salad, cut the remaining tomatoes into the bowl, add the dressing and toss to coat. Taste for seasoning and add more salt if needed. Squeeze the remaining tablespoon of lime juice over the salad, and pass the chili crisp for anyone who would like a bit of heat.
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