Edamame and Tomato Salad with Dumplings and Chili Crisp Dressing

Ingredients

• 2 cups shelled, frozen edamame
• 15-20 vegetable dumplings (pork and vegetable or shrimp will also work)
• 3 medium tomatoes, cut into bite sized pieces
• 3 green onions, thinly sliced
• ½ cup roughly chopped, cilantro
• tablespoon toasted sesame seeds
• ---FOR THE DRESSING---
• 3 tablespoons white wine vinegar
• 2 tablespoons chili crisp
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon granulated sugar
• 2 teaspoons sesame oil

Directions

1. For the dressing. Whisk together the white wine vinegar, chili crisp, soy sauce, vegetable oil, sugar and sesame oil.
2. Place a large pot of water on the stove and bring to a boil. Add the edamame and bring back to a simmer. Cook for about 3 minutes. Remove the edamame with a slotted spoon to a bowl and let cool completely.
3. Add the frozen dumplings to the boiling water. Bring back to a simmer and cook until cooked through and they rise to the surface. Drain the dumplings well. Transfer to a bowl and add two tablespoons of the dressing and toss. Allow to cool completely.
4. Add the edamame, tomatoes, green onions and cilantro to a bowl. Add the remaining dressing and toss everything together.
5. Transfer the edamame mixture to a large plater. Top with the dumplings. Garnish with the sesame seeds. Serve.