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Pot Sticker Panzanella Recipe

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★★★★★

4.8 from 73 reviews

Pot Sticker Panzanella is a vibrant and crispy twist on the classic Italian bread salad, featuring golden fried or air-fried vegetable dumplings combined with fresh tomatoes, cucumbers, and scallions, all tossed in a tangy and slightly spicy soy and chili dressing, finished with a balsamic-fish sauce glaze for a complex depth of flavor.

Ingredients

Scale

Glaze

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

Vegetables and Dressing

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

Dressing

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

Dumplings and Frying

  • Neutral oil for frying (2 to 3 cups), or 1 tablespoon oil for air frying
  • 16 ounces frozen vegetable dumplings

Garnish

  • 2 teaspoons toasted sesame seeds

Instructions

  1. Make the glaze: In a small saucepan over medium heat, combine the balsamic vinegar and fish sauce. Bring to a simmer and cook, stirring occasionally, until the mixture thickens and reduces by half, about 15 minutes. The glaze should be viscous enough to coat the back of a spoon. Remove from heat and let cool slightly.
  2. Prepare tomatoes: Place the quartered tomatoes into a fine-mesh sieve over a bowl. Sprinkle with 1 teaspoon kosher salt and gently toss to coat. Let the tomatoes sit for 10 minutes to drain excess liquid and concentrate flavor.
  3. Heat oil for frying: In a large, heavy pot or Dutch oven fitted with a deep-fry or candy thermometer, pour in 2 to 3 cups of neutral oil to a depth of about 1 1/2 inches. Heat over medium heat until the oil reaches 350°F (177°C).
  4. Prepare cucumber dressing: In a large bowl, whisk together the soy sauce, chili crisp, and granulated sugar. Add the sliced cucumbers and the white parts of the scallions. Season with 1/4 teaspoon kosher salt and toss until the vegetables are evenly coated with the dressing.
  5. Fry dumplings: Working in batches, use a fine-mesh sieve or slotted spoon to gently lower the frozen vegetable dumplings into the hot oil. Be cautious as the frozen dumplings may cause the oil to sputter; keep a lid or splatter screen nearby. Fry for 5 to 7 minutes, turning halfway through, until golden brown and crispy. Remove with a slotted spoon or metal spider and transfer to a plate lined with paper towels to drain excess oil. Let cool slightly.
  6. Air fry alternative: If using an air fryer, toss the dumplings in 1 tablespoon of oil in a large bowl. Arrange the dumplings in a single layer in the air fryer basket. Air fry at 390°F (199°C) for 8 to 12 minutes, flipping halfway through, until crispy and heated through.
  7. Assemble salad: Add the drained tomatoes to the bowl with the cucumber mixture and toss gently to combine. Transfer the salad to a large platter. Top with the crispy dumplings, drizzle evenly with the balsamic glaze, and sprinkle with toasted sesame seeds and the green parts of the scallions to garnish.

Notes

  • For a vegetarian-friendly option, ensure that the fish sauce is either omitted or replaced with a vegetarian alternative.
  • Adjust the amount of chili crisp according to your desired spice level.
  • Using frozen dumplings straight into hot oil ensures a crispy crust while keeping the filling moist.
  • An air fryer is a great alternative for a less oily version without sacrificing crispiness.
  • The balsamic glaze can be prepared in advance and stored in the refrigerator for up to a week.
  • Drain excess liquid from tomatoes thoroughly to prevent the salad from becoming soggy.

Keywords: Pot sticker panzanella, fried dumpling salad, vegetable dumplings, balsamic glaze, Asian fusion salad

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