MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dumpling Tomato Salad With Chile Crisp Vinaigrette
 Categories: Vegetables, Herbs, Chilies
      Yield: 4 servings
 
MMMMM---------------------------SALAD--------------------------------
  2 1/2 lb Ripe tomatoes; in 1" to 2"
           - pieces room temperature
      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 (optional)

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 ts 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 ts 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 tb 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 1/4 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.
  
  Recipe by Hetty Lui McKinnon
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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