Pot Sticker and Roasted Pepper Salad
photo by FLKeysJen
- Ready In:
- 1 lb pot stickers, frozen, any filling
- 2 tablespoons salad oil
- 1 (7 1/4 ounce) jar roasted red peppers, drained
- 1⁄4 cup hoisin sauce
- 1⁄4 cup lemon juice
- 1 tablespoon sesame oil, toasted
- 2 teaspoons sugar
- 1 teaspoon fresh ginger, minced
- 1 garlic clove, minced
- 8 cups mixed salad greens (about 9 ounces)
- 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).
- Cut red peppers into thin strips.
- In a large bowl, mix hoisin, lemon juice, toasted sesame oil, sugar, ginger, and garlic.
- Add salad mix to bowl and mix with dressing.
- Spoon salad onto dinner plates and top with equal portions of red peppers and hot potstickers.
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Here's *yin and yang* at its best: an excuse to turn pork-stuffed dim sum appetizers into a meal, balanced with a healthy lettuce salad! The dressing's very good and I'll use it on other Asian salads too. I usually prepare these dumplings in the steamer but tried your method here and discovered why they're called "pot stickers" as they do stick, getting that desirable crispy outside. Yum! Made for the Photo Tag game.