Gyoza with Tomatoes & Chili Crisp Vinaigrette

Instructions:

Cook the gyoza according to the package directions. While the gyoza are cooking prepare the tomatoes and vinaigrette.

In a large bowl, combine tomatoes with the garlic, half the basil leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to combine and set aside.

In a small bowl, combine chili crisp, vinegar, and soy sauce. 

When the gyoza are ready, place the tomatoes on a large platter, leaving the juices behind. Place the hot gyoza directly on top of the tomatoes and continue cooking the gyoza if you’re doing it in batches.

Drizzle the chili crisp vinaigrette over the gyoza and tomatoes then top with the crispy fried shallots and remaining basil. Serve warm or hot.

Any juices that accumulate on the platter should be used for dipping the gyoza.