• 23's Top 50 Recipes - 18

    From Dave Drum@1:18/200 to All on Mon Jan 8 17:49:31 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

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

    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

    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 ΒΌ 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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