Dumplings meet summer produce in this hearty-but-light main course salad. Juicy tomatoes get a simple toss with salt, garlic and basil, turning them into a fragrant, saucy bed for crisp, pan-fried potstickers. That pinch of salt does double duty: it draws out the tomatoes’ tangy-sweet juices to form a light natural dressing, and it means even underwhelming, out-of-season tomatoes can be coaxed into tasting good — so this one’s a keeper year-round.
The real flavor driver here is the chile crisp, which stars in the vinaigrette, so reach for a brand you love. Since heat and saltiness vary widely between brands, taste as you go and adjust the seasoning to match.
We happened to have Pork Kimchi dumplings in our freezer, and they worked out perfectly!
Dumpling Tomato Salad With Chile Crisp Vinaigrette
Ingredients
FOR THE SALAD
- 2 ½ lbs. ripe tomatoes (any variety), cut into roughly 1- to 2-inch pieces (at room temperature)
- 1 garlic clove, grated
- ½ cup basil leaves, torn
- Kosher salt (such as Diamond Crystal brand) and black pepper
- 1 lb. frozen potsticker dumplings (not thawed)
- Neutral oil, such as canola or vegetable
- 1 to 2 Tbsp. store-bought crispy fried shallots (optional)
FOR THE CHILE CRISP VINAIGRETTE
- 3 Tbsp. chile crisp (or chile oil)
- 2 Tbsp. rice vinegar
- 1 Tbsp. soy sauce, or more to taste
Directions
- 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.
- 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.
- 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.)
- 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.
Adapted from a recipe by Hetty Lui McKinnon for NYTimes Cooking
