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Pan-Fried Dumplings with Tomato

Make juicy dumplings loaded with vegetables. This one is probably best suited to the bachelor lifestyle — which is exactly why it's written for a single serving. But I could be wrong, so if you need more, just scale up the ingredients.

Pirko RitaAuthor avatar
Recipe author
Dumplings with tomatoes in a frying pan
Dumplings with tomatoes in a frying pan Dumplings with tomatoes in a frying pan Dumplings with tomatoes in a frying pan Dumplings with tomatoes in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 4 g
Fats 20 % 6 g
Carbohydrates 67 % 20 g
153 kcal
GI: 20 / 0 / 80
  • How do you make pan-fried dumplings with tomato? Get all your ingredients ready first. That way you won't have to stop and dig something out of the fridge or a cabinet mid-cook — everything's within reach, which saves a little time. Let's begin. Add just a little olive oil to a skillet, about 1/2 teaspoon. You could use any vegetable oil, but olive oil is a healthier choice, so that's what I use. Spread it evenly across the bottom of the pan with a silicone brush. Set the skillet over medium heat. Once it's hot, add the dumplings (medium-sized) and turn the heat down a bit. Everything you add later will cook over slightly-below-medium heat, too. I'd suggest homemade dumplings over store-bought — the dish comes out much tastier when you know the ingredients are good and the filling is juicy (I add a little water to the filling when I make them). If you buy them, choose a good-quality brand. It really matters here! Do it right and the dish won't turn out dry. So, fry the dumplings on both sides for 5 minutes. They should thaw and just barely turn golden — don't overcook them, or the dough dries out and spoils the whole dish. To save time while the dumplings fry, peel a small onion and cut it into small dice. You could do half-rings or rings, but dice works best here since the tomato will be diced too. After 5 minutes, add the chopped onion to the pan, pour in the remaining 1/2 teaspoon of oil, and cook another 2 minutes, just until the onion turns translucent but stays crisp. That's my favorite part of this dish. While the onion cooks, wash and dice a "meaty" tomato into small pieces — but remember that tomatoes shrink as they cook, so don't cut them too small. As soon as it's diced, add it to the pan. Now cook everything another 3 minutes; the tomato releases its juices, so the dumplings braise rather than fry and the dish stays moist. At the end, season with salt and ground black pepper — the classic combo. Go easy on the salt, since the dumpling filling already has some. You can add other spices, but that's a bit of a gamble, since they need to work with everything else. Stir, and serve right away. Done right, the dumplings come out juicy, with no dry fried crust, plenty of stewed tomato, and crisp onion.
  • Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Choose an oil with a high smoke point for frying.
  • Important! The wrong pan can ruin even the best recipe. A good, heavy skillet makes all the difference.
  • You can swap the fresh tomato for ketchup, canned tomatoes, or tomato paste. Adjust the amount to taste.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Semi-finished dumplings - 255  kcal/100g

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