Pot Sticker Salad with Snap Peas

Photo: Anna Williams; Styling: Anna Last


Makes 4 servings

Recipe from

Recipe Time

Prep: 5 Minutes
Other: 10 Minutes

Nutritional Information

Calories 507
Caloriesfromfat 46 %
Protein 21 g
Carbohydrate 45 g
Sugars 7 g
Fiber 5 g
Fat 26 g
Satfat 8 g
Sodium 1155 mg
Cholesterol 20 mg


1 1-pound bag frozen pot stickers
3/4 pound sugar snap peas, trimmed (about 4 cups)
2 medium carrots, sliced
1/2 cup low-sodium soy sauce
1 tablespoon sesame oil
1/4 pound bean sprouts (about 1 1/2 cups)
1/4 cup roasted peanuts, chopped
2 scallions, sliced


Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). Bring the water to a boil.

Place the pot stickers in the basket (or skillet), cover, and steam for 4 minutes. Add the snap peas and carrots, cover, and steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes.

Meanwhile, in a small bowl, combine the soy sauce and sesame oil. Divide the bean sprouts among bowls and top with the pot stickers and vegetables. Sprinkle with the peanuts and scallions. Serve with the sauce.


Sara Quessenberry and Kate Merker,

August 2008