Begin by steaming the frozen gyoza dumplings according to the package instructions, usually around 8–10 minutes.

Transfer them to a large mixing bowl and drizzle in a teaspoon of sesame oil, tossing gently to prevent sticking.

In a small bowl, whisk together 2 tablespoons of tamari, 1 tablespoon of balsamic vinegar, and 1 tablespoon of maple syrup until well combined.

Pour the dressing over the dumplings in your mixing bowl, ensuring they are evenly coated as you gently toss them together.

While the dumplings cool slightly, cut the heirloom tomatoes into wedges and slice the cucumber and scallions.

Add the tomatoes, cucumber, and scallions to the bowl with the dumplings, carefully mixing everything together.

Tear fresh basil leaves over the salad and sprinkle toasted sesame seeds or crispy fried onions on top.

Allow the salad to sit at room temperature for about 10 minutes before serving.

Optionally, include garlic chili sauce on the side for those who love a bit of heat.