Ingredients

1/4 cup balsamic vinegar

2 teaspoons fish sauce

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

Kosher salt

2 to 3 cups neutral oil, for frying

2 tablespoons reduced-sodium soy sauce

1 tablespoon chili crisp

1 teaspoon granulated sugar

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

2 scallions, green and white parts separated, thinly sliced

16 ounces frozen vegetable dumplings

2 teaspoons toasted sesame seeds

Instructions

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

Step 2: Meanwhile, place the quartered tomatoes in a fine-mesh sieve set over a bowl. Sprinkle with 1 teaspoon kosher salt and toss to coat. Let sit for 10 minutes to drain 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 heat until the oil reaches 350°F (use a deep-fry or candy thermometer to check).

Step 4: In a large bowl, whisk together soy sauce, chili crisp, and sugar. Add sliced cucumbers and the white parts of the scallions, season with 1/4 teaspoon kosher salt, and toss to coat evenly.

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. Use a slotted spoon or metal spider to transfer dumplings to a paper towel-lined plate. Let cool slightly.

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

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

Tips & Variations

For extra crunch, toast the sesame seeds lightly before sprinkling on top.

If you prefer a vegetarian glaze, substitute the fish sauce with a splash of soy sauce or tamari.

Use a neutral oil with a high smoke point, like canola or peanut oil, for frying dumplings safely.

Try adding fresh herbs such as cilantro or mint for a bright, fresh note.

FAQs

Can I use homemade dumplings instead of frozen?

Yes, homemade dumplings can be used. Just be sure they are well chilled or slightly frozen before frying to ensure they cook evenly and crisp up nicely.

Is the balsamic glaze necessary?

The balsamic glaze adds a sweet and tangy depth that ties the dish together, but if unavailable, a simple reduction of balsamic vinegar or a drizzle of soy sauce can be used as alternatives.