Dumpling Tomato Salad with Chile Crisp Vinaigrette

by cookingwithauntjuju.com

Chile crisp in a vinaigrette really defines this tomato salad. Fresh, ripe tomatoes touched with basil and garlic, pre-made dumplings and finishing with store-bought crispy dried shallots. This salad is hearty yet light and requires little cooking. Of course you can make your own dumplings and crispy shallots especially if you make them ahead of time. This recipe from New York Times Cooking received 5 stars probably because of its simplicity but with great flavor.

So, what is a dumpling? It”s a broad category which includes various types with different fillings and even sweet ones found globally. The ones I used are called potstickers which is a special Asian dumpling often filled with pork or chicken and vegetables. Each frozen variety often has different cooking times; for example PF Chang’s and Ling takes about 10 minutes each. Wontons are the simplest of Chinese dumplings. Also, look at Sichuanese Wontons in Chili Oil.

Dumpling Tomato Salad with Chile Crisp Vinaigrette

Recipe by Hetty Lui McKinnon, Adapted by Judi Graber

Chile Crisp Vinaigrette (I would double this):

  • 3 tbsp. chile crisp or chile oil (different varieties can vary in taste so add to your liking)
  • 2 tbsp. unseasoned rice vinegar
  • 1 tbsp. low sodium soy sauce, shoyu or tamari to taste

Combine the chile crisp, rice vinegar and soy sauce to taste; set aside.

Salad:

  • tomatoes cut into 1- to 2-inch pieces or I used a variety of cherry tomatoes in different colors
  • garlic clove, minced
  • basil leaves, torn into pieces if leaves are big
  • Kosher salt and black pepper (to taste) for me the recipe is seasoned enough with the chile crisp and other ingredients so I did not use any additional salt or pepper
  • 1 lb. frozen dumplings (not thawed) of your choice
  • canola or vegetable oil
  • water
  • fried shallots (to garnish – I used store-bought)

Place the prepared tomatoes of your choice on a large serving plate. I cut the bigger cherry tomatoes in half. Toss with the garlic, drizzle with chile vinaigrette.

Heat a 12-inch nonstick skillet or cast iron over medium high for 1-2 minutes untill very hot. Add 1-2 tbsp. oil and working in batches, add the dumplings, flat side down and cook until the bottoms of the dumplings are lightly browned, 1-2 minutes. Leave space between each one.

Add 1/4 cup of water, just enough to cover the base of the dumplings. Cover and cook until the water has evaporated, about 3-4 minutes. Cook for an extra 1-2 minutes if your dumplings contain meat. Transfer to a plate and continue cooking the rest of the dumplings. You can also steam the dumplings if you prefer.

PLEASE NOTE: The potstickers I bought had different cooking times so I followed the package directions instead of the above directions.

I drizzled some vinaigrette over the tomatoes and then placed the dumplings over the tomato mixture and drizzled with more chile crisp vinaigrette; toss very gently. Top with the crispy fried shallots and the remaining basil leaves.

Serve with extra vinaigrette, fried shallots and some extra basil leaves.

Recipe by cookingwithauntjuju.com

15 thoughts on “Dumpling Tomato Salad with Chile Crisp Vinaigrette”

    • Thanks Ronit – this chile crisp vinaigrette is absolutely delicious – I too can think of other ways to use it. The dumplings are a hit for me right now – I have another recipe coming soon 🙂

      Reply

  4. These look really good! I looove chile crisp and have used it in a number of Chinese dishes. Lao Gan Ma is amazing on pretty much anything. — Bethany

    Reply

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