In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for more one-pan meals.
The beauty of this recipe lies in how simple it is: You just pop everything into a skillet and place it on the stove. As the tomatoes cook down, they release their flavorful juices and gently steam the dumplings, cooking them in a summery sauna. While you can certainly use just a single type of tomato, a mix of small varieties (like cherry or grape) combined with large, dramatic wedges of bigger ones makes for the most festive presentation. And you can use any variety of frozen gyoza in this recipe, as long as the dumplings are the gyoza type (as opposed to something like shumai). If you don’t have mirin on hand, mix 1 Tbsp. sugar in a small bowl with 3 Tbsp. water and use that in its place.
Recipe information
Total Time
15 minutes
Yield
4 servings
Ingredients
Preparation
Step 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.
Step 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).
Step 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.
Step 4
Divide gyoza mixture among shallow bowls or plates and serve with steamed white rice alongside if desired.
Recipe notes
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