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Quick Butter-Braised Tomatoes and Dumplings
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away to create a fresh and satisfying dinner done in a flash.
👥 4 Servings⏱️ Prep & Cook: 15 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
📝 Preparation Steps
1
Combine 6 garlic cloves, finely grated, one 2" piece ginger, finely grated, 6 Tbsp. unsalted butter, cut into pieces, 5 Tbsp. low-sodium soy sauce, 3 Tbsp. mirin (sweet Japanese rice wine), and 2 tsp. toasted sesame oil in a large high-sided skillet. Arrange 1 lb. mixed tomatoes, halved, cut into wedges if large, on top and nestle one 1-lb. bag frozen gyoza around. Set pan over high heat and bring liquid to a simmer.
2" piece ginger, finely grated1. unsalted butter, cut into pieces6 Tbsp. low-sodium soy sauce5 Tbsp. mirin (sweet Japanese rice wine)3 Tbsp. toasted sesame oil2 tsp. mixed tomatoes, halved, cut into wedges if large1 lb1-lb. bag frozen gyoza1
2
Cover pan, reduce heat to medium, and cook until gyoza look translucent and are cooked through, about ⏱️ 1 minute less than package instructions (8–⏱️ 10 minutes for most dumpling brands).
3
Uncover pan, spoon sauce over gyoza, and top with mixed tender herbs (such as cilantro leaves with tender stems and/or basil leaves) and/or thinly sliced scallions if using.
Mixed tender herbs (such as cilantro leaves with tender stems and/or basil leaves) and/or thinly sliced scallions and steamed white rice (for serving; optional)
4
Divide gyoza mixture among shallow bowls or plates and serve with steamed white rice alongside if desired.
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