Pot stickers in tomato sauce

You absolutely do not need a recipe, ever, to cook with inexpensive Chinese, Japanese, or Korean frozen dumplings (often labeled "potstickers"). But I learned to cook them better after I read the blogger and author Mandy Lee's exhortation to combine them with an Italian-ish tomato sauce, in her wonderous-strange cookbook "The Art of Escapism Cooking"

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Puree a can of tomatoes with garlic, thyme, red pepper flakes, a big splash of fish sauce, and a spoonful of brown sugar. Simmer that in a skillet until it thickens, then add dumplings of whatever style, straight from the freezer, and let them cook through in the sauce, stirring gently so they don't actually pot-stick. Stir in a little cream at the end and serve with grated parmesan and drizzle of oilve oil. Kooky fantastic!

Step 2

Tips: Supermarket pot stickers are typically filled with pork, chicken, shrimp, and/or vegetables. I've found the chicken and vegetable ones to be sub-standard in this recipe, but the pork is excellent and the shrimp divine.

Step 3

Modifications: no fish sauce on hand? Just omit or add a couple anchovies to the plan in its place. They'll collapse in the heat. Add a few cubes of mozzarella at the end for extra comfort.

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