This vibrant twist on the classic panzanella swaps bread for crispy, pan-fried dumplings filled with savory shiitake mushrooms, napa cabbage, and garlic chives. Tossed with juicy tomatoes, fresh basil, and a punchy chili crisp dressing, it’s summer comfort food with a playful edge.
1 bunch garlic chives or green onions, thinly sliced
1/2 head napa cabbage, thinly sliced
2 tablespoons tamari, divided
1 tablespoon sesame oil
10 assorted tomatoes, cut into wedges and halves
1/2 cup fresh basil, torn
2 tablespoons chili crisp
2 tablespoons rice vinegar
1 tablespoon neutral oil (such as algae or avocado oil)
Salt and cracked black pepper, to taste
Instructions
Make the dumpling filling
In a dry skillet over medium heat, sauté mushrooms alone for about 5 minutes until softened.
Add napa cabbage and chives, stirring until wilted.
Season with 1 tablespoon tamari and sesame oil, then remove from heat and let cool.
Assemble the dumplings
Set out dumpling wrappers and a small bowl of water. Spoon about 1 tablespoon of filling into the center of each wrapper.
Wet the edge of half the wrapper with your finger, fold closed, and press to seal.
Place finished dumplings on a parchment-lined sheet pan. Repeat until all dumplings are wrapped.
Flash freeze until ready to cook.
Prepare the tomatoes
Arrange tomatoes on a shallow platter. Toss with salt, pepper, and torn basil.
Make the dressing
In a small bowl, whisk together chili crisp, rice vinegar, and remaining 1 tablespoon tamari.
Fry the dumplings
Heat neutral oil in a skillet over medium-high heat. Place dumplings flat side down and fry for about 3 minutes until golden.
Add 2 tablespoons water, cover with a tight-fitting lid, and steam until water evaporates. Remove lid and crisp again briefly, if desired.
Plate and serve
Arrange the fried dumplings over the tomatoes.
Drizzle with the chili crisp dressing and finish with more torn basil.
Notes & Variations
Make-ahead tip: You can freeze the uncooked dumplings for up to 1 month—cook straight from frozen, adding 1–2 extra minutes to the steaming time.
Vegan option: This recipe is naturally vegan—just ensure your dumpling wrappers don’t contain egg.
Extra flavor: Add a splash of lime juice to the tomato salad for brightness.
Serving suggestion: Works beautifully as a main dish or a shareable appetizer.
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