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   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 directions).   
     Transfer the cooked dumplings to a plate and continue   
     cooking the remaining dumplings.   
        
     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   
        
     Uncle Dirty Dave's Archives   
       
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