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.
Recipe by: @catestrauser
Ingredients
- 1 pack dumpling wrappers (15–20 wrappers)
- 10 shiitake mushrooms, thinly sliced
- 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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