Potsticker and Roasted Pepper Salad
Norman A. Plate
How to Make It
Step 1
1
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.)
Step 2
2
Cut red peppers into thin strips.
Step 3
3
In a large bowl, mix hoisin, lemon juice, toasted sesame oil, sugar, ginger, and garlic.
Step 4
4
Add salad mix to bowl and mix with dressing.
Step 5
5
Spoon salad onto dinner plates and top with equal portions of red peppers and hot potstickers.
Ingredients
1 pound frozen potstickers (any filling)
2 tablespoons salad oil
1 jar (7 1/4 oz.) peeled roasted red peppers, drained
1/4 cup hoisin sauce
1/4 cup lemon juice
1 tablespoon Asian (toasted) sesame oil
2 teaspoons sugar
1 teaspoon minced fresh ginger
1 clove garlic, minced
8 cups (about 9 oz.) tender salad mix, rinsed and crisped
Directions
Step 1
1
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.)
Step 2
2
Cut red peppers into thin strips.
Step 3
3
In a large bowl, mix hoisin, lemon juice, toasted sesame oil, sugar, ginger, and garlic.
Step 4
4
Add salad mix to bowl and mix with dressing.
Step 5
5
Spoon salad onto dinner plates and top with equal portions of red peppers and hot potstickers.
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