Potluck potsticker salad

Delight your taste buds with this savory potluck potsticker salad. A delectable fusion of Asian flavors that will leave you craving for more.

Ingredients:

• 3 cups (375 grams) all-purpose flour, plus more for rolling
• 1 1/2 teaspoons kosher salt
• 1/2 cup boiling water
• 1/2 cup cold water
• 1 cup (60 grams) shredded green cabbage
• 1 teaspoon kosher salt
• 340g (336 grams) ground pork
• 1/4 cup (10 grams) chopped chives
• 2 teaspoons grated fresh ginger
• 2 teaspoons unseasoned rice vinegar
• 2 teaspoons toasted sesame oil
• 2 teaspoons sugar
• 2 teaspoons soy sauce
• Neutral oil, for cooking
• 1/4 cup soy sauce
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon honey
• 2 teaspoons grated ginger
• 1 lime, juiced
• 2 tablespoons toasted sesame oil
• 2 tablespoons neutral oil
• 1/4 cup (10 grams) chopped chives
• Sambal, to taste, plus more for drizzling
• 1 head romaine lettuce, chopped
• 1/4 green cabbage, shredded
• 1 cup (57 grams) shredded carrots (about 1 small carrot)
• 1 cup (50 grams) snow peas, sliced on the bias
• 4 baby bell peppers (95 grams), thinly sliced
• 1/3 cup (30 grams) sesame sticks (regular, garlic or everything flavor)

Instructions:

1. For preparing the dough: Combine the flour and salt in a large heat-proof bowl. Gradually add boiling water while stirring, until you get a rough mixture. Mix in cold water until a dough forms. (The hot water helps break down gluten, allowing you to create thin wrappers.) Dust a clean work surface with flour and knead the dough for 10 minutes until it becomes smooth and slightly tacky. Cover lightly with a damp towel or plastic wrap. Let the dough rest for 20 minutes.
2. To prepare the pork filling: Mix salt into the cabbage in a large bowl. Massage the cabbage for about a minute until it softens. Squeeze out excess water from the cabbage and return it to the bowl. Add pork, chives, ginger, vinegar, sesame oil, sugar, and soy sauce. Thoroughly mix to distribute the flavors.
3. Instructions on assembling the dumplings: Divide the dough into 24 portions and shape them into balls. Roll out each ball into a 4-inch circle, sprinkling flour as needed. Put 1 tablespoon of filling in the center of each circle. Fold the sides together to meet in the middle. Pinch the wrapper at the center and pleat outward from the center towards the bottom edges. (At this stage, you can freeze the dumplings on a baking sheet and store them in a plastic bag for up to a month. If cooking from frozen, add 1 to 2 minutes to the total cooking time.)
4. When you're set to cook the dumplings, heat a 12-inch nonstick skillet with a lid over medium heat. Pour enough neutral oil to coat the bottom thinly. Place half of the dumplings flat side down, leaving some space between them. Cook until golden brown on the bottom, approximately 2 minutes. Pour in 1/3 cup water, cover, and cook for 8 to 10 minutes. Uncover and cook for a few more minutes until the water evaporates (test the potstickers with a meat thermometer, they should read 70 °C). Transfer them to a plate or baking sheet and keep aside while preparing the salad.
5. Making the salad dressing: Combine soy sauce, rice vinegar, honey, ginger, and lime juice. Add sesame oil and neutral oil, whisk until well blended. Mix in 2 tablespoons of chives and a bit of sambal. Whisk thoroughly. Taste and add more sambal if desired. Set aside.
6. In a large shallow serving bowl, mix romaine, cabbage, carrots, snow peas, and peppers. Drizzle about a third of the dressing and toss well. Place the potstickers on top. Crumble sesame sticks over them. Drizzle sambal to taste. Garnish with the remaining 2 tablespoons of chives. Serve the extra dressing alongside for dipping.
7. This salad is best enjoyed immediately, but any leftover cooked dumplings can be stored in the refrigerator for one to two days in a covered container. Alternatively, you can freeze uncooked dumplings as mentioned before.

Summary:

• Calories: 3609 kcal
• Fat: 184 g
• Protein: 118 g
• Carbs: 376 g
• Potassium: 3992 mg
• Magnesium: 357 mg