Ingredients
1/4 cup balsamic vinegar
2 tsp. fish sauce
1 lb. small tomatoes (such as Campari or cocktail), quartered
Kosher salt
Neutral oil, for frying (2 to 3 cups)
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. chili crisp
1 tsp. granulated sugar
2 mini cucumbers, halved lengthwise, thinly sliced into half-moons
2 scallions, green and white parts separated, thinly sliced
16 oz. frozen vegetable dumplings
2 tsp. toasted sesame seeds
How to:
In a small saucepan over medium heat, bring balsamic vinegar and fish sauce to a simmer. Cook, stirring occasionally, until thickened and reduced by half, about 15 minutes (glaze should coat the back of a spoon). Let cool slightly.
Meanwhile, in a fine-mesh sieve set over a bowl, season tomatoes with 1 tsp. salt and toss to coat. Let sit 10 minutes.
Into a large, heavy pot or Dutch oven fitted with a deep-fry or candy thermometer, pour oil to a depth of 1 1/2″. Heat over medium heat until thermometer registers 350°.
In a large bowl, combine soy sauce, chili crisp, and sugar. Add cucumbers and white scallion parts; season with 1/4 tsp. salt. Toss cucumbers in sauce until coated.
Working in batches if needed, place dumplings in a fine-mesh sieve or slotted spoon and carefully lower into oil. (Since dumplings are frozen, they may sputter in the oil; if needed, keep a lid or splatter screen handy.) Fry, turning halfway through, until golden brown, 5 to 7 minutes. Using a metal spider or slotted spoon, transfer to a paper towel-lined plate and let cool slightly.
AIR FRYER: In a large bowl, toss dumplings with 1 Tbsp. oil. Arrange in a single layer in an air fryer basket. Air fry at 390°, flipping halfway through, until crispy and heated through, 8 to 12 minutes.
Add tomatoes to bowl with cucumbers and toss to combine. Transfer to a large platter. Top with dumplings, drizzle with balsamic glaze, and sprinkle with sesame seeds and green scallion parts.