Real Recipes From Real Home Cooks ®

potsticker and roasted pepper salad

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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.

yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For potsticker and roasted pepper salad

  • 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.

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