Week 13: Dumpling Tomato Salad

Cooking with Jane, Recipes, ,

It is hot again and busy again and as such, it is time for a delicious and simple recipe that still feels like a special occasion.

This recipe comes from Jane’s fave, NYT Cooking. Which is, let’s be real, a foodies’ foodie blog. And everyone on that website loved it! A super rare occurrence.

AND FOR SUCH GOOD REASON. This was so delicious, we ate it all in one sitting and considered frying up even more dumplings to go with even more tomatoes. The spice is not too intense – just enough to help you sweat on these hot latest of late summer days. There’s just nothing wrong with this from start to finish. 14/10, will make again, probably in just a few short hours.

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Ingredients

FOR THE SALAD

  • 2½ pounds ripe tomatoes any variety, cut into roughly 1- to 2-inch pieces (at room temperature)
  • 1 garlic clove grated (just fyi, we ALWAYS omit the garlic and it still tasted phenomenal)
  • ½ cup basil leaves torn
  • Kosher salt and black pepper
  • 1 pound frozen potsticker dumplings not thawed
  • Neutral oil such as canola or vegetable

FOR THE CHILE CRISP VINAIGRETTE

  • 3 tablespoons chile crisp or chile oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce or more to taste

Instructions

  1. Place the tomatoes on a large serving plate or in a bowl. Add the garlic, the basil leaves, 1 teaspoon of salt and a big pinch of black pepper. Toss to combine and set aside.

  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.
  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.)

  4. To serve, place the warm dumplings over the tomato salad and drizzle with the chile crisp vinaigrette. Toss very gently. Serve either while the dumplings are still warm or at room temperature.