Quick Butter-Braised Tomatoes and Dumplings

Method

1. 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. 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. 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.

4. 4

   Divide gyoza mixture among shallow bowls or plates and serve with steamed white rice alongside if desired.

Reviews