In 'One and Done,' Jesse Szewczyk emphasizes the ease and deliciousness of one-pan meals, specifically focusing on a simple recipe that showcases tomatoes and frozen gyoza. By utilizing a skillet, the dish becomes a successful blend of flavors as the tomatoes release their juices, effectively steaming the gyoza. The recipe allows for creative variety, encouraging the use of both small and large tomatoes for visual appeal, while suggesting a straightforward substitute for mirin if it’s unavailable.
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.
A mix of small varieties of tomatoes combined with larger wedges makes for the most festive presentation.
You can use any variety of frozen gyoza in this recipe, as long as the dumplings are the gyoza type.
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