Begin by bringing a pot of water to a gentle boil over medium heat. Place frozen gyoza dumplings in a steamer basket and carefully set it over the boiling water. Cover and steam for about 6-8 minutes until the dumplings are fully heated through and tender. Once finished, transfer them to a bowl, and drizzle with a teaspoon of sesame oil to prevent sticking.

In a separate bowl, whisk together the tamari, balsamic vinegar, and maple syrup until well combined. The dressing should have a harmonious blend of sweet and savory notes perfect for your Potsticker Salad. Set it aside for a moment so the flavors can meld while you prepare the fresh ingredients.

As the potstickers steam, slice the heirloom tomatoes into wedges and chop the cucumber into thin rounds. Use a sharp knife for clean cuts, and garnish them with sliced scallions for added flavor. If you love a kick, thinly slice the red chili pepper to include in your salad. Combine all fresh veggies in a large mixing bowl.

Once the dumplings have cooled slightly, add them gently to the bowl with the chopped veggies. Drizzle the prepared dressing over the mixture and toss carefully, ensuring that the dumplings and vegetables are evenly coated.

Tear fresh basil leaves over the top of the salad, adding an aromatic touch. Sprinkle toasted sesame seeds or crispy fried onions for delightful crunch and texture. Serve the Potsticker Salad at room temperature for the best enjoyment, or refrigerate briefly if you prefer it chilled.