Begin by steaming the frozen gyoza dumplings according to the package instructions, usually about 6-8 minutes until they are tender and heated through. Once cooked, transfer the dumplings to a large bowl and drizzle with a small amount of sesame oil to prevent sticking, tossing gently to coat them evenly.

In a separate bowl, whisk together the tamari, balsamic vinegar, and maple syrup until fully combined. The mixture should be well-blended and slightly thickened, offering a sweet and tangy flavor profile, perfect for your potsticker salad.

Gently pour the prepared dressing over the warm dumplings, taking care to coat them evenly. Using a spatula, toss the dumplings lightly to ensure they soak in that delicious umami essence while keeping their shape and texture intact.

Cut the heirloom tomatoes into wedges and thinly slice the cucumber and scallions. If you like spice, slice the red chili pepper. Add all these colorful veggies to the bowl of dumplings, mixing gently.

Tear fresh basil leaves over the salad, letting their aromatic fragrance infuse the dish. Sprinkle toasted sesame seeds or crispy fried onions on top before serving.

For a pan-fry option, preheat a skillet over medium heat, add oil, place the dumplings in the skillet, and pan-fry for approximately 5 minutes until they are crispy, then combine with fresh veggies.