Beauty Shot of Molly Yeh's Potluck Potsticker Salad, as seen on Girl Meets Farm, Season 11.
Recipe courtesy of Molly Yeh

Potluck Potsticker Salad

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  • Level: Intermediate
  • Total: 1 hr 35 min (includes resting time)
  • Active: 1 hr 15 min
  • Yield: 4 servings
One of my favorite holiday food traditions is my family’s dumpling-making party, so this version is totally fit for Christmas in July, since the potstickers lay over a bed of cooling, crunchy veggies. The concept was born out of my desire to use up the cabbage that remained from potsticker filling ingredients and turn potstickers into a complete meal.






  1. To make the dough: In a large, heat-safe bowl, whisk together the flour and salt. Slowly pour in the boiling water, while stirring, until you have a coarse meal mixture. Stir in the cold water to form a dough. (The addition of some hot water breaks down and inhibits the formation of gluten so you can roll thin wrappers.) Lightly flour a clean work surface and knead the dough for 10 minutes, until the dough is smooth and slightly sticky. Lightly cover with a damp towel or plastic wrap. Allow the dough to rest for 20 minutes.
  2. To make the pork filling: In a large bowl, combine the cabbage and salt. Massage the salt into the cabbage for a minute or so until it begins to wilt. Squeeze excess water from the cabbage into the sink and return the cabbage to the bowl. Add the pork, chives, ginger, vinegar, sesame oil, sugar and soy sauce. Mix well to distribute the seasoning.
  3. To assemble the dumplings: Divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place about 1 tablespoon filling in the center of each. Fold the two sides up to meet in the middle. Pinch the wrapper together at the center and pleat from the center outward to the bottom corners. (The dumplings can be made ahead at this point and frozen on a baking sheet. Once frozen, transfer to a plastic bag for storage in the freezer. Frozen dumplings will keep for up to a month in the freezer. Add 1 to 2 minutes to total cooking time if cooking from frozen.)
  4. When you are ready to cook the dumplings, heat a 12-inch nonstick, lidded skillet over medium heat. Add enough neutral oil to just coat the bottom of the pan in a thin layer. Add half of the dumplings, flat side down, leaving a little room around each. Let cook until golden brown on the underside, about 2 minutes. Add 1/3 cup water, cover and cook for 8 to 10 minutes. Uncover and cook for a few more minutes until the water evaporates (a meat thermometer carefully inserted into the potstickers should read 160 degrees F). Remove onto a plate or baking sheet and set aside while you make the salad.
  5. For the salad, whisk together the soy sauce, rice vinegar, honey, ginger and lime juice. Add the sesame oil and neutral oil and whisk until emulsified. Stir in 2 tablespoons of the chives. Add a small amount of sambal. Whisk together. Taste and add more sambal, if desired. Set aside.
  6. Combine the romaine, cabbage, carrots, snow peas and peppers in a large shallow serving bowl. Drizzle with about a third of the dressing and toss well. Top with the potstickers. Coarsely crumble the sesame sticks over top. Drizzle sambal over the top, to taste. Garnish with the remaining 2 tablespoons chives. Serve the remaining dressing on the side for dipping extra potstickers.
  7. This salad is best eaten as soon as it is made, but leftover cooked dumplings will keep in a covered container in the fridge for a day or two. Or uncooked dumplings can be frozen, as described above.