Happy Sunday! Today’s recipe will only get better as the summer progresses, for the tomatoes will get sweeter and more luscious. As if a beautifully dressed tomato salad wasn’t enough, this salad incorporates pan-fried dumplings – all dressed in a chile crisp vinaigrette, with fresh basil leaves. It’s a magical recipe that comes from Hetty McKinnon, via the NYTimes Cooking Site. It’s a combination so unexpected, yet so perfect for a lazy summer day, it’s Dumpling Tomato Salad. Let’s do it!
The Summary
Today we are making an amazing Tomato Salad with pan-fried dumplings
Be sure to find the shoppable key ingredients and equipment at the end of the post
Dumpling Tomato Salad
1. Chile Crisp Vinaigrette
First, make the vinaigrette. This is so simple! I have augmented it slightly from McKinnon’s version by adding a bit more rice vinegar. You can use whatever chile crisp brand you like, I am partial to this Chile Crunch. Or you can use plain chile oil. So, three tablespoons chile crisp, One tablespoon soy sauce and three tablespoons Rice Wine Vinegar. Whisk these three ingredients together and add a pinch of salt if needs it. Set the dressing aside.
2. Tomato Salad
For the tomato salad, cut the tomatoes into one to two-inch pieces and add them to a large bowl. Grate one to two garlic cloves over the tomatoes. Season with a teaspoon each of kosher salt and freshly ground black pepper. Add about half of the torn (or small) basil leaves to the bowl and gently mix to combine. Set the tomato salad aside.
3. The Dumplings
Get a 12-inch nonstick skillet heating over medium-high heat. When the pan is hot, add 2 tablespoons of grapeseed or vegetable oil to the pan and wait a minute, then add the frozen dumplings, flat side down to the skillet. Reduce the heat to medium if they are browning too fast. When the dumplings have a nicely browned bottom (about 4-5 minutes) add 1/4 cup water to the skillet and cover. Reduce the heat to medium, if you haven’t yet.
Let the dumplings steam for 4-6 minutes. Then, remove the cover and continue to cook until the water is completely evaporated and the dumplings begin to crisp back up on their bottoms, another 2-3 minutes. When the dumplings are cooked through, cut the heat.
You should be able to fit all the dumplings in one pan, but if you can’t, do them in batches.
4. Assembling the Tomato and Dumpling Salad
Transfer the cooked dumplings to the bowl with the tomato salad and pour the dressing over the dumplings and tomatoes. Gently stir to combine. Top with the remaining basil leaves and crispy fried shallots, if using. I thought I had some, but I didn’t so I skipped that topping. While this salad is amazing without them, the subtle crunch would be a nice texture variation.
You can serve this salad hot or at room temperature. You can use your favorite brand of frozen dumplings or potstickers. It’s so simple and unexpected – with a wonderfully delicious payoff! I do hope you give this Tomato and Dumpling Salad a try. Take care and be well, xo Kelly
Key Ingredients and Equipment
Chile Crunch | Rice Vinegar | Made In Cookware 3-Piece Nonstick Set | Silicone-Tipped Tongs | 4-Cup Measuring Cup | Tiny Whisk
Be sure to visit Beth’s Amazon Shopfront for more recommended items – from tabletop and kitchen, to travel and home essentials.
In Case You Missed It
This morning, Beth shared the ultimate summer accessories guide. Make sure to click the title or image below to read the article.
The Ultimate Summer Accessories Guide
About The Author
