MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dumpling Tomato Salad w/Chile Crisp Vinaigrette
Categories: Vegetables, Herbs, Chilies
Yield: 4 servings

MMMMM---------------------------SALAD--------------------------------
2 1/2 lb Ripe tomatoes; in 1" to 2"
- pieces room temp
1 cl Garlic; grated
1/2 c Basil leaves; torn
Salt & black pepper
1 lb Frozen potsticker dumplings;
- not thawed
Neutral oil
2 tb Store-bought crispy fried
- shallots; (opt)

MMMMM------------------CHILE CRISP VINAIGRETTE-----------------------
3 tb Chile crisp or chile oil
2 tb Rice vinegar
1 tb Soy sauce; to taste

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 1/2 teaspoon more soy
sauce.

Heat a large (12") 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. (If you
prefer to steam the dumplings, see Tip.)

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.

By: Hetty Lui McKinnon

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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