DUMPLING TOMATO SALAD WITH CHILI CRISP VINAIGRETTE

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Dumpling Tomato Salad with Chili Crisp Vinaigrette: Summer in a Bowl with a Year-Round Twist

**These Vegan Dumplings would be ideal in this recipe…just click on the product to order them.**

Some recipes are instant classics, and the Dumpling Tomato Salad with Chili Crisp Vinaigrette is definitely one of them. Recently highlighted as one of the New York Times’ most popular recipes, this salad pairs juicy tomatoes with savory dumplings, making it both hearty and light. Inspired by this fan favorite, I whipped up a vegetarian version with Trader Joe’s Vegetable Dumplings, which added the perfect texture and flavor for a plant-based twist. If you prefer a seafood or poultry option, Trader Joe’s shrimp or chicken dumplings would be just as delicious!

The Ingredients

At the heart of this dish is a simple base: ripe tomatoes, salt, garlic, and fresh basil. Salting the tomatoes here is a game-changer—it draws out their juices, enhancing their sweetness and creating a light, tangy sauce that mingles beautifully with the dumplings. And if you’re making this when peak summer tomatoes are scarce, don’t fret! Salting works wonders on out-of-season tomatoes too. Greenhouse-grown Campari or cherry tomatoes are ideal during the cooler months because they hold onto their sweetness and juiciness year-round.

**No Trader Joe’s near you? You can buy it. Just click on it here…**

Chili Crisp Vinaigrette

The chili crisp vinaigrette adds the right amount of spice and crunch, giving a burst of flavor in every bite. The best part? You can customize it with your favorite chili crisp. Lao Gan Ma, Fly By Jing, or Trader Joe’s chili crisp all bring their own unique level of saltiness and spice, so season to taste.

Making the Dish

The dumplings are quickly pan-fried for crispiness, and then steamed to tender perfection. Whether you go for Trader Joe’s Vegetable Dumplings, shrimp dumplings, or the Vegan Dumplings above, , there’s no wrong way to go. The warm, crispy-bottomed dumplings layered on the fresh tomatoes create an irresistible contrast. To serve, drizzle with the vinaigrette, sprinkle some fried shallots for extra crunch, and top with more fresh basil.

This recipe is an ode to summer, but with the right tomatoes, it can carry you through fall and winter too. So grab those dumplings, find some ripe tomatoes, and try this showstopper!

Dumpling Tomato Salad with Chili Crisp Vinaigrette

November 17, 2024

Servings: 4

Prep: 5 min

Cook: 15 min

Total: 20 min

Difficulty: So very easy!

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Ripe, juicy tomatoes get a hint of salt, garlic, and a sprinkle of basil. fragrant, fresh, and ready to dazzle.

By: Monte Mathews

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

½ cup basil leaves, torn

Kosher salt (such as Diamond Crystal brand)

and black pepper

1 pound frozen potsticker dumplings (not thawed)

Neutral oil, such as canola or vegetable

1 to 2tablespoons 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

Directions

Step 1 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.

Step 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.

Step 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.

Step 4 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.

﻿﻿DUMPLING TOMATO SALAD WITH CHILI CRISP VINAIGRETTE