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Pot Sticker Panzanella Recipe

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★★★★★

4.7 from 51 reviews

Pot Sticker Panzanella is a vibrant and crispy twist on the classic Italian bread salad, using golden-fried vegetable dumplings to add texture and flavor. The dish combines tangy balsamic glaze, fresh tomatoes, crunchy cucumbers, and scallions, tossed in a savory soy-chili dressing and finished with toasted sesame seeds for an Asian-inspired fusion perfect for a light lunch or appetizer.

Ingredients

Scale

Glaze

  • 1/4 cup balsamic vinegar
  • 2 teaspoons fish sauce

Vegetables & Dressing

  • 1 pound small tomatoes (such as Campari or cocktail), quartered
  • Kosher salt (for seasoning)
  • 2 mini cucumbers, halved lengthwise and thinly sliced into half-moons
  • 2 scallions, green and white parts separated and thinly sliced

Dumplings & Frying

  • Neutral oil, for frying (2 to 3 cups, enough to fill pan to 1 1/2″)
  • 16 ounces frozen vegetable dumplings

Dressing Sauce

  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon chili crisp
  • 1 teaspoon granulated sugar

Garnish

  • 2 teaspoons toasted sesame seeds

Instructions

  1. Prepare the Balsamic Glaze: In a small saucepan over medium heat, combine balsamic vinegar and fish sauce. Bring to a simmer and cook, stirring occasionally, until thickened and reduced by half, approximately 15 minutes. The glaze should coat the back of a spoon. Remove from heat and let cool slightly.
  2. Season Tomatoes: Place quartered tomatoes in a fine-mesh sieve set over a bowl. Sprinkle with 1 teaspoon kosher salt and toss gently to coat. Let sit for 10 minutes to drain excess liquid while seasoning penetrates.
  3. Heat Oil for Frying: Fill a large, heavy pot or Dutch oven with neutral oil to a depth of 1 1/2 inches. Attach a deep-fry or candy thermometer and heat over medium until the oil registers 350°F (175°C).
  4. Make Dressing for Cucumbers: In a large bowl, whisk together soy sauce, chili crisp, and sugar. Add the sliced cucumbers and the white parts of the scallions, season with 1/4 teaspoon salt, and toss to coat evenly.
  5. Fry Dumplings: Working in batches if necessary, use a fine-mesh sieve or slotted spoon to carefully lower frozen dumplings into the hot oil. Fry them, turning once halfway through, until golden brown and crispy, about 5 to 7 minutes. Be cautious of oil sputtering due to frozen dumplings; use a lid or splatter screen if needed. Remove fried dumplings with a spider or slotted spoon and drain on a paper towel-lined plate. Let cool slightly.
  6. Alternative Air Frying Method: Toss dumplings in 1 tablespoon of oil. Arrange in a single layer in an air fryer basket and cook at 390°F (199°C) for 8 to 12 minutes, flipping halfway, until heated through and crispy.
  7. Combine and Serve: Add the seasoned tomatoes to the bowl with the cucumber and scallion dressing. Toss gently to combine. Transfer the mixture to a large serving platter. Arrange the fried or air-fried dumplings on top. Drizzle with the cooled balsamic glaze and sprinkle with toasted sesame seeds and the green parts of the scallions for garnish. Serve immediately.

Notes

  • The glaze can be made ahead of time and refrigerated; bring to room temperature before using.
  • Use fresh vegetable dumplings for best flavor and texture; frozen work well but watch oil temperature carefully.
  • Adjust the amount of chili crisp to taste depending on preferred spice level.
  • The dressing can be customized by using gluten-free soy sauce for gluten-sensitive diets.
  • Frying steps require caution due to hot oil; if preferred, air frying offers a safer alternative with a similar crispy texture.

Keywords: pot sticker panzanella, dumpling salad, crispy dumplings, balsamic glaze, Asian fusion salad, vegetable dumplings, fried pot stickers, cucumber tomato salad

Find it online: https://kitchenbyclara.com/pot-sticker-panzanella-recipe/