Pot Sticker Panzanella
Recipe: https://recipestripper.com/recipes/faaa8a81-843e-472f-a972-39be5bd76294
Original source: https://www.delish.com/cooking/recipe-ideas/a64895071/pot-sticker-panzanella-recipe/
Archived source: https://web.archive.org/web/20250603213747id_/https://www.delish.com/cooking/recipe-ideas/a64895071/pot-sticker-panzanella-recipe/ (captured 2025-06-03T21:37:47.000Z)

Deep-fried crispy dumplings are tossed with soy and chili-marinated tomatoes and cucumbers for this creative take on a classic summer salad.
Yield: 4 serving(s)
Prep time: PT10M
Cook time: PT0S
Total time: PT25M

Ingredients
- 1/4 c. balsamic vinegar
- 2 tsp. fish sauce
- 1 lb. small tomatoes (such as Campari or cocktail), quartered
- Kosher salt
- Neutral oil, for frying (2 to 3 cups)
- 2 tbsp. reduced-sodium soy sauce
- 1 tbsp. chili crisp
- 1 tsp. granulated sugar
- 2 mini cucumbers, halved lengthwise, thinly sliced into half-moons
- 2 scallions, green and white parts separated, thinly sliced
- 16 oz. frozen vegetable dumplings
- 2 tsp. toasted sesame seeds

Instructions
1. In a small saucepan over medium heat, bring balsamic vinegar and fish sauce to a simmer. Cook, stirring occasionally, until thickened and reduced by half, about 15 minutes (glaze should coat the back of a spoon). Let cool slightly.
2. Meanwhile, in a fine-mesh sieve set over a bowl, season tomatoes with 1 tsp. salt and toss to coat. Let sit 10 minutes.
3. Into a large, heavy pot or Dutch oven fitted with a deep-fry or candy thermometer, pour oil to a depth of 1 1/2". Heat over medium heat until thermometer registers 350°.
4. In a large bowl, combine soy sauce, chili crisp, and sugar. Add cucumbers and white scallion parts; season with 1/4 tsp. salt. Toss cucumbers in sauce until coated.
5. Working in batches if needed, place dumplings in a fine-mesh sieve or slotted spoon and carefully lower into oil. (Since dumplings are frozen, they may sputter in the oil; if needed, keep a lid or splatter screen handy.) Fry, turning halfway through, until golden brown, 5 to 7 minutes. Using a metal spider or slotted spoon, transfer to a paper towel-lined plate and let cool slightly.
6. AIR FRYER: In a large bowl, toss dumplings with 1 Tbsp. oil. Arrange in a single layer in an air fryer basket. Air fry at 390°, flipping halfway through, until crispy and heated through, 8 to 12 minutes.
7. Add tomatoes to bowl with cucumbers and toss to combine. Transfer to a large platter. Top with dumplings, drizzle with balsamic glaze, and sprinkle with sesame seeds and green scallion parts.