Ingredients
- 2½ pounds ripe tomatoes of any variety, at room temperature, cut into 1- to 2-inch pieces
- 1 garlic clove, grated
- ½ cup basil leaves, torn and divided
- Kosher salt and black pepper
- 1 pound frozen potsticker dumplings, not thawed
- Neutral oil, such as canola or vegetable oil
- 1 to 2 tablespoons crispy fried shallots (optional)
- 3 tablespoons chile crisp or chile oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce, plus more to taste
- Water, for cooking the dumplings
Instructions
1
Place the tomatoes on a large serving plate or in a bowl. Add the grated garlic, half the basil, 1 teaspoon kosher salt, and a generous pinch of black pepper. Toss to combine and set aside so the tomatoes release some of their juices.
2
Make the vinaigrette by whisking together the chile crisp, rice vinegar, and 1 tablespoon soy sauce. Taste and add another ½ teaspoon soy sauce if it needs more saltiness.
3
Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat for 1 to 2 minutes. Add 1 to 2 tablespoons oil. Working in batches, place the frozen dumplings flat-side down and cook until lightly browned, 1 to 2 minutes. Immediately add about ¼ cup water, just enough to cover the dumpling bases, then cover and cook until the water evaporates, 3 to 4 minutes. For meat-filled dumplings, cook 1 to 2 minutes longer or follow the package instructions. Transfer to a plate and repeat.
4
Arrange the warm dumplings over the tomato salad and drizzle with the chile crisp vinaigrette. Toss very gently. Top with crispy fried shallots, if using, and the remaining basil. Serve while warm or at room temperature.
💡 Chef's Tips
- Use room-temperature tomatoes: They release more flavor and juice than cold tomatoes.
- Salt first: Salting intensifies the tomatoes and creates a light sauce for the dumplings.
- Choose the chile crisp carefully: It dominates the dressing, and brands vary widely in salt and heat.
- Cook from frozen: Do not thaw the potstickers before pan-frying.
- Toss gently: Keep the dumplings intact while coating them with tomato juices and vinaigrette.
- Nutrition note: The source estimates about 107 calories per serving, but the actual total will vary significantly with the dumpling brand and frying oil.
Salad
Main Course
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