Dumpling Tomato Salad With Chile Crisp Vinaigrette
Updated Oct. 12, 2023
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds ripe tomatoes (any variety), cut into roughly 1- to 2-inch pieces (at room temperature)
- 1garlic clove, grated
- ½cup basil leaves, torn
- Kosher salt (such as Diamond Crystal brand) and black pepper
- 1pound frozen potsticker dumplings (not thawed)
- Neutral oil, such as canola or vegetable
- 1 to 2tablespoons store-bought crispy fried shallots (optional)
- 3tablespoons chile crisp (or chile oil)
- 2tablespoons rice vinegar
- 1tablespoon soy sauce, or more to taste
For the Salad
For the Chile Crisp Vinaigrette
Preparation
- Step 1
Place the tomatoes on a large serving plate or in a bowl. Add the garlic, half the basil leaves, 1 teaspoon of salt and a big pinch of black pepper. Toss to combine and set aside.
- Step 2
To make the vinaigrette, combine the chile crisp, rice vinegar and soy sauce and whisk to combine. Taste and if it needs more saltiness, add ½ teaspoon more soy sauce.
- Step 3
Heat a large (12-inch) nonstick or well-seasoned cast-iron skillet over medium high for 1 to 2 minutes until very hot. Add 1 to 2 tablespoons of oil and, working in batches, add the dumplings, flat-side down, and cook until the bottoms of the dumplings are lightly browned, 1 to 2 minutes. Immediately add about ¼ cup of water to the pan, just enough to cover the base of the dumplings, then cover and cook until the water has evaporated, 3 to 4 minutes. (If your dumplings contain meat, cook for an extra 1 to 2 minutes, or according to packet instructions). Transfer the cooked dumplings to a plate and continue cooking the remaining dumplings. (If you prefer to steam the dumplings, see Tip.)
- Step 4
To serve, place the warm dumplings over the tomato salad and drizzle with the chile crisp vinaigrette. Toss very gently. Top with the crispy fried shallots (if using) and the remaining basil leaves. Serve either while the dumplings are still warm or at room temperature.
- To steam, arrange the dumplings in a steaming basket lined with baking paper or cabbage leaves, place over a pan of boiling water and steam for 10 to 15 minutes.
Private Notes
Comments
I need enlightening, what is Chile crisp? Where do I find it? ( what stores and what aisle?) Also where do I find crispy shallots? Is it something like the old fashioned onion crisps?
Nothing about this recipe should work but the dish all of these unexpected flavor combinations create is astonishingly delicious. I'm going to be making this all summer long. PS: Don't mess with the ingredients or proportions because you think you know better. You don't. Make this as written. You'll be so glad you did.
Any recommendations for the best frozen dumplings?
Made this exactly as written adding some cherry tomatoes to the home growns--no regrets there. Was not prepared for the heat of the Chile crisp (used Fly By Jing Original Sichuan Chili Crisp). Might try to mitigate that heat in the future...maybe less of it overall. My potstickers were chicken/veg. Had a hard time getting them to not stick to my beautiful William Sonoma skillet. Several of the dumplings ripped upon removal from the pan. Fried shallots def optional in my opinion.
This recipe is on heavy rotation in our house. Don’t usually bother using two bowls, just combine all sauce and dressing ingredients in one large bowl. Also really terrific with ravioli!
I don’t quite get these McKinnon mashup recipes where she pairs dumplings with tomato or cucumber salads. I’ve made both, and I much prefer to keep the dumplings separate from the salad ingredients. Yes, dumplings and crunchy salads are both great and easy for summer, but the total seems less than the sum of its parts.