Ingredients
2 1/2 lb. tomatoes (cut into roughly 1- to 2-inch pieces (at room temperature))
1 clove garlic (grated)
1/2 cup basil leaves (torn)
Kosher salt
1 lb. frozen potsticker dumplings ((not thawed))
Neutral oil
1 - 2 tbsp. store-bought crispy fried shallots
3 tbsp. chile crisp
2 tbsp. rice vinegar
1 tbsp. soy sauce (or more to taste)
Directions
- 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.
- 2
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.
- 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.
- 4
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.
- 5
Transfer the cooked dumplings to a plate and continue cooking the remaining dumplings.
- 6
To serve, place the warm dumplings over the tomato salad and drizzle with the chile crisp vinaigrette. Toss very gently.
- 7
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.