Quick Butter-Braised Tomatoes and Dumplings

Serves: 4 Servings

Items Needed:

Large saucepan, measuring cups, knife and cutting board

Ingredients

• 3-6 garlic cloves, minced
• 1 2" piece fresh ginger, grated (or 4 frozen cubes)
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1/2-3/4 cup broth or stock, chicken or vegetable
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon mirin rice wine (or 1 tablespoon vinegar + 1 teaspoon sugar)
• 2 teaspoons sesame oil, divided
• 1 pound tomatoes, cut into pieces
• 1 pound bag frozen gyoza dumplings
• 1/2 cup mixed herbs like Italian parsley, cilantro, dill, etc.
• 2 scallions, sliced on the bias, for serving
• Sesame seeds for garnish

Directions

1. In a large saucepan over medium-high heat, add oil and butter. When the butter is just melted, add the tomatoes and stir to coat. Turn the heat to medium and saute the tomatoes until they break down and start to brown in places.
2. Add the garlic and ginger to the saucepan, stir, and let simmer for 1-2 minutes. Add the low-sodium soy sauce, mirin, 1 teaspoon sesame oil, and broth, and stir to combine. Lay the frozen gyoza on top of the mixture. Bring the liquid to a simmer.
3. Cover the pan, reduce the heat to medium, and cook until the gyoza look translucent and are cooked through, about 1 minute less than package directions (8-10 minutes for most dumpling brands). 
4. Uncover the pan, spoon the sauce over the gyoza, and top with the mixed tender herbs, thinly sliced scallions, sesame seeds, and remaining 1 teaspoon sesame oil.
5. Divide the gyoza mixture among shallow bowls or plates and serve with steamed rice, if desired. Each 1/3 cup cooked rice has 15 grams carbohydrates. 

Nutrition Information (per 1 serving)