Dumpling Tomato Salad With Chile Crisp Vinaigrette

Ingredients

• 2.5 lb ripe tomatoes (Any variety; cut into roughly 1- to 2-inch pieces and keep at room temperature.)
• 1 garlic (Clove, grated.)
• 0.5 cup basil leaves (Torn; half is used with the tomatoes and half for finishing.)
• 1 tsp kosher salt (Such as Diamond Crystal brand; add more to taste as needed.)
• black pepper (A big pinch, or to taste.)
• 1 lb frozen potsticker dumplings (Do not thaw.)
• 1 tbsp neutral oil (Such as canola or vegetable oil; use 1 to 2 tablespoons as needed for cooking.)
• 0.25 cup water (About ¼ cup per batch, just enough to cover the base of the dumplings.)
• 1 tbsp crispy fried shallots (Store-bought; use 1 to 2 tablespoons, optional.)
• 3 tbsp chile crisp (Store-bought; chile oil may be substituted. Its saltiness and spice will affect the final seasoning.)
• 2 tbsp rice vinegar
• 1 tbsp soy sauce (Add up to ½ teaspoon more if the vinaigrette needs additional saltiness.)

Steps

1. 1

   Place the cut tomatoes in a large serving plate or bowl. Add the grated garlic, half of the torn basil leaves, 1 teaspoon kosher salt, and a big pinch of black pepper. Toss gently to combine, then set aside.

2. 2

   Make the vinaigrette by combining the chile crisp, rice vinegar, and soy sauce in a small bowl. Whisk until combined. Taste, and if it needs more saltiness, whisk in up to ½ teaspoon additional soy sauce.

3. 3

   Heat a large 12-inch nonstick or well-seasoned cast-iron skillet over medium-high heat for 1 to 2 minutes, until very hot.

4. 4

   Add 1 to 2 tablespoons of neutral oil to the skillet. Working in batches, place the frozen dumplings flat-side down in the skillet.

5. 5

   Cook the dumplings for 1 to 2 minutes, until their bottoms are lightly browned.

6. 6

   Immediately add about ¼ cup water to the skillet—just enough to cover the base of the dumplings. Cover the skillet and cook for 3 to 4 minutes, until the water has evaporated.

7. 7

   If the dumplings contain meat, cook them for an additional 1 to 2 minutes, or according to the package instructions.

8. 8

   Transfer the cooked dumplings to a plate and continue cooking the remaining dumplings in batches, adding oil and water as needed.

9. 9

   Place the warm dumplings over the tomato salad and drizzle with the chile crisp vinaigrette.

10. 10

    Toss the salad very gently so the dumplings remain intact. Top with the crispy fried shallots, if using, and the remaining basil leaves.

11. 11

    Serve while the dumplings are still warm or at room temperature.

Notes

The recipe notes that salting intensifies the tomatoes’ flavor and draws out juice that becomes part of the sauce. Chile crisp brands vary in saltiness and spice, so adjust the seasoning accordingly. The source mentions an alternative steaming method but does not provide its instructions here.

Nutrition per serving

• main
• salad
• dumplings
• vegetarian-option
• pan-fried
• spicy
• summer