If you know us personally, you know that we love dumplings something fierce. At any given time, you can venture to Tuck or Tate’s homes and find potstickers in the freezer. They are the ultimate answer to “oh crap, what is for dinner?!” We have created these Potsticker Salad Bowls by combining two of our favorite Japanese appetizers: potstickers and the house salad with ginger dressing. 

Makoto Ginger Dressing one of the only pre-made salad dressings that we will buy at the grocery store- the stuff is that good. You can find it at regular grocery stores (Publix, Wegmans, King Soopers/Kroger) in the refrigerated salad section. We’ve added romaine, shredded carrots, snap peas, and cucumbers to bulk this baby up with some vegetables and brown rice because Tuck and Tate have fathers that would never consider a lettuce-based salad a dinner. If you prep the salad ingredients while the potstickers are cooking in the pan, this dinner can be on the table in 20 minutes. 

Semi-Homemade Potsticker Salad Bowls 
Prep Time: 20 minutes    Total Time: 20 minutes 
Makes: 4 servings 

Ingredients: 

• 1 package frozen potstickers (there should be about 20 in the pack) 
• 2 tbs sesame oil 
• 2 tbs soy sauce
• 1 tbs sriracha 
• 1/2 cup water 
• 2 heads romaine lettuce, chopped into bite sized pieces 
• 1 package frozen brown rice 
• 1+ cups shredded carrots 
• 1+ cups snap peas 
• 1 cucumber, sliced
• 1 avocado, quartered and sliced 
• 1 bottle Makoto Ginger Dressing 

Directions: 

1. Heat a large saute pan over medium heat. Add the sesame oil, soy sauce, sriracha, and water to the pan- stir to combine the ingredients. Add the frozen potstickers to the pan, creating one even layer of potstickers. Cook the potstickers on medium heat for approximately 10 minutes- rotating every once in a while so that all sides of the potstickers are heated through. As the water evaporates and steams the filling, the oil and soy sauce will coat the outside dough and give the potstickers a crispy flavorful topping. 
2. While the potstickers are cooking, cook the frozen brown rice in the microwave according to package directions. It doesn’t have to be scorching hot, just heated somewhere north of room temperature. 
3. Assemble the salads by layering the romaine, brown rice, snap peas, carrots, and cucumbers. Top with the Makoto dressing. When the potstickers are finished cooking (starting to get crispy on the outside and the water has evaporated), remove from the pan and serve on top of the salads. Garnish with avocado and serve. 

* Please note our salad is not pictured with cucumber because we were so excited to cook, photograph, and then eat this recipe that we forgot to add them in the process. Sigh.