Ingredients

1/4 cup balsamic vinegar

2 tsp fish sauce

1 lb small tomatoes (such as Campari or cocktail), quartered

Kosher salt

2 to 3 cups neutral oil, for frying

2 tbsp reduced-sodium soy sauce

1 tbsp chili crisp

1 tsp granulated sugar

2 mini cucumbers, halved lengthwise and thinly sliced into half-moons

2 scallions, green and white parts separated and thinly sliced

16 oz frozen vegetable dumplings

2 tsp toasted sesame seeds

Instructions

Step 1: In a small saucepan over medium heat, combine balsamic vinegar and fish sauce. Bring to a simmer, stirring occasionally, and cook until reduced by half and thickened, about 15 minutes. The glaze should coat the back of a spoon. Remove from heat and let cool slightly.

Step 2: Place the quartered tomatoes in a fine-mesh sieve set over a bowl. Sprinkle with 1 teaspoon kosher salt and toss gently to coat. Let the tomatoes sit for 10 minutes to release excess liquid.

Step 3: Pour neutral oil into a large, heavy pot or Dutch oven to a depth of 1 1/2 inches. Heat over medium until the oil temperature reaches 350°F, using a deep-fry or candy thermometer.

Step 4: In a large bowl, whisk together soy sauce, chili crisp, and granulated sugar. Add the cucumber slices and white scallion parts. Season with 1/4 teaspoon kosher salt and toss to evenly coat the vegetables in the sauce.

Step 5: Working in batches, place frozen dumplings in a fine-mesh sieve or slotted spoon and carefully lower into the hot oil. Fry, turning halfway through, until golden brown and crispy, about 5 to 7 minutes. Transfer dumplings to a paper towel-lined plate to drain and cool slightly.

Step 6 (Air Fryer Option): Toss dumplings with 1 tablespoon oil in a large bowl. Arrange in a single layer in the air fryer basket. Air fry at 390°F for 8 to 12 minutes, flipping halfway through, until dumplings are crispy and heated through.

Step 7: Add the drained tomatoes to the bowl with cucumbers and toss to combine. Transfer the mixture to a large serving platter. Arrange the crispy dumplings on top, drizzle with the balsamic glaze, and sprinkle with toasted sesame seeds and green scallion slices before serving.

Tips & Variations

For extra crispiness, pat dumplings dry with a paper towel before frying or air frying to reduce splattering.

If you prefer a spicier dish, increase the amount of chili crisp or add a pinch of red pepper flakes to the soy sauce mixture.

Substitute the vegetable dumplings with your favorite meat or seafood dumplings for a protein variation.

Use heirloom tomatoes for more color and a deeper flavor profile.

FAQs

Can I make this dish gluten-free?

This depends on the dumplings you choose. Many frozen vegetable dumplings contain wheat, so look for gluten-free dumplings or make your own with gluten-free wrappers. Also, check that your soy sauce is gluten-free or substitute with tamari.

What can I use instead of fish sauce?

If you want to avoid fish sauce, substitute with an equal amount of soy sauce or tamari, keeping in mind it will slightly alter the flavor but still add umami depth to the balsamic glaze.