This looks delicious and I love cream of tomato soup. Can someone please post a free link if they’re still available?
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I would also like the free link.
@riley and @Wtg2Retire here is a gift link.
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DUMPLING TOMATO SALAD WITH CHILI CRISP VINAIGRETTE (gift link)
It’s a bit shocking to me that it’s taken me so long to make this one. Making a potion for one, I used around a half pound of halved large grape tomatoes and shrimp gyoza. I didn’t bother with the grated garlic on the tomatoes, as I was using crispy fried garlic (instead of shallots) to finish. I made a third of the dressing recipe, since it’s so easily divisible in three, and ended up using almost all of it. I separately tossed some with the salted tomatoes and with the cooked gyoza before plating, and drizzled a bit more on at the end.
A very enjoyable lunch, and I will be making it again.
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Man. Given this salad’s popularity maybe I should try to make it myself some time. I guess it also really depends on what kind of dumplings are used.
That, and having decent tomatoes…
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haven’t tried but I don’t get the raw tomato combo - do you think it might be better with a little roasting?
got crossed signals tonight and made this burmese-ish dish rather than a green curry with coconut milk and bok choy I went out and bought ingredients for. https://cooking.nytimes.com/recipes/1021760-coconut-chicken-curry?nl=Cooking
Like so many of these chicken curries it was very very good.
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No, I think good raw tomatoes are perfect in this.
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Think of it as a fresh tomato salad and dumplings tossed in dumpling sauce that got put in the same leftovers container.
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This sounds good to me, have added it to my recipe box.
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My mouth is watering, I think I will have this for dinner tonight. So glad you liked it.
And make sure you have plenty of the vinaigrette with lots of chili crisp.
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I’m making it tonight with a few alterations. Bc of course 
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This recipe showed up in one of today’s newsletters and looks good and veggie forward:
I don’t have a subscription, but if someone wanted to post a gift link, that would be lovely 
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I liked it. I used grated heirloom maters as the base instead of canned tomatoes, TJ’s (pretty) hot Italian sausage & omitted the RPF as they weren’t needed. I also ‘deglazed’ the onion, garlic, snossidge, tomato paste with a bit of rosé for shitz n giggles.
Probz doubled up on the fennel seed tho bc I love them, and used spinach instead of kale.
Mexican crema instead of heavy cream. Leftovers were even better
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Thanks!
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I gotchoo.
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