Combine the Rice Vinegar, Soy Sauce and Chile Crisp in a measuring cup. Whisk together and add a pinch of salt if needs it. Set the dressing aside. 

For the tomato salad, cut the tomatoes into one to two-inch pieces and add them to a large bowl. 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. 

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.

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.