And I can’t leave you without another recipe from The New York Times. Sorry. But it’s Dumpling Tomato Salad with Chile Crisp Vinaigrette and it’s pretty irresistible. At least at this house. Are you as addicted to dumplings and chile crisp as I am?
Ingredients:
For the Salad 2 1/2 pounds ripe tomatoes, cut into roughly 1- to 2-inch pieces (at room temperature) 1 garlic clove, grated 1/2 cup basil leaves, torn Kosher salt and black pepper 1 pound frozen potsticker dumplings (not thawed) Neutral oil, such as canola or vegetable 1 to 2 tablespoons store-bought crispy fried shallots (optional) For the Chile Crisp Vinaigrette 3 tablespoons chile crisp (or chile oil) 2 tablespoons rice vinegar 1 tablespoon soy sauce, or more to taste
Preparation:
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 1/4 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.
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.