Potsticker and Roasted Pepper Salad

Vicki Butts (lazyme)


We love potstickers and this is another fun way to use them. Don't dress the salad until you are ready to eat - otherwise it will get soggy.


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 1 lb
    frozen potstickers (any filling)
  • 2 Tbsp
    salad oil
  • 7 1/4 oz
    peeled roasted red peppers, drained
  • 1/4 c
    hoisin sauce
  • 1/4 c
    lemon juice
  • 1, rinsed Tbsp
    asian sesame oil (toasted)
  • 2 tsp
  • 1 tsp
    fresh ginger, minced
  • 1 clove
    garlic, minced
  • 8 c
    tender salad mix (about 9 ounces), rinsed and crisped

How to Make Potsticker and Roasted Pepper Salad


  1. In a 10- to 12-inch frying pan, arrange frozen potstickers in a single layer. Add 2/3 cup water and salad oil. Cover and bring to a boil over high heat, then reduce heat and simmer until liquid cooks away and potstickers begin to brown, 12 to 17 minutes. (Or, cook as package directs).
  2. Cut red peppers into thin strips.
  3. In a large bowl, mix hoisin, lemon juice, toasted sesame oil, sugar, ginger, and garlic.
  4. Add salad mix to bowl and mix with dressing.
  5. Spoon salad onto dinner plates and top with equal portions of red peppers and hot potstickers.

Printable Recipe Card

About Potsticker and Roasted Pepper Salad

Course/Dish: Lettuce Salads
Main Ingredient: Pork
Regional Style: Asian
Other Tag: Quick & Easy

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