Let’s get something straight before we dive in—I’m fully aware that panzanella literally means “bread salad.” But I’m also fully aware that bread comes in mannnyyy different shapes and sizes, and that bread stuffed with something is almost always better than unstuffed bread. Hence, my intense desire to swap out the traditional stale bread in a panzanella salad for crispy deep-fried dumplings. The dumplings start crispy and chewy, but after a few minutes of swimming with soy- and chili-marinated tomatoes and cucumbers, they soak up some extra flavor, adding a bit of textural contrast to the dish. This is the perfect low-lift dinner for when you want to feel like you’ve made some effort without actually making a ton of effort.
Trader Joe’s veggie Thai-style pot stickers inspired this creation, but you’re welcome to use your favorite brand to get the job done. Pot stickers are traditionally pan-fried, but I deep-fried these because I wanted them to have a little bit of extra integrity and be able to take the place of a sturdy crouton. I know deep frying isn’t always convenient, especially in the summer months, so feel free to pan fry the pot stickers, or even pop them in the air fryer if need be. Whatever works for you!
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Note that the dumplings will continue to soften as they sit, so the sooner you eat them, the better they’ll be.
Did you try making this recipe? Let me know what you think in the comments below!
