Potsticker and Roasted Pepper Salad
Norman A. Plate
Yields Makes 4 servings

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.

Potsticker and Roasted Pepper Salad