Dumpling and Smashed Cucumber Salad With Peanut Sauce

Why You’ll Love This Recipe

• Quick and Easy: Minimal prep time for maximum flavor. Perfect for busy weeknights!

• Flavorful Peanut Sauce: A luscious, slightly runny peanut sauce that coats the dumplings perfectly, making every bite irresistible.

• Crispy Dumplings: The frozen potstickers turn out golden and crispy on the outside, with a delicious, savory filling inside.

• Refreshing Salad: The smashed cucumbers add the perfect crunch and freshness, making it a balanced and satisfying dish.

• Versatile: You can easily customize this recipe by adjusting the heat level or using different dumplings.

Ingredients

For the Peanut Sauce:

• ⅓ cup smooth peanut butter (well stirred)

• 1 garlic clove, finely chopped

• ½ cup just-boiled water (or more as needed)

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 2 teaspoons granulated sugar

• 2 teaspoons chile crisp or oil (adjust to your liking)

For the Salad:

• 6 Persian cucumbers

• Salt (for salting cucumbers)

• Vegetable oil or other neutral oil

• 1 pound frozen potsticker dumplings (not thawed)

• A big handful of cilantro (for garnish)

• Toasted white sesame seeds or chopped roasted peanuts (for topping)

• Chile crisp or chile oil (for serving)

Instructions

Step 1: Prepare the Peanut Sauce

1. Place the peanut butter, garlic, and hot water into a medium bowl and whisk well until combined. If the peanut butter separates and looks curdled, don’t worry—it will come together once you add the rest of the ingredients.

2. Add the soy sauce, rice vinegar, sugar, and chile crisp. Whisk until smooth and well-combined. The sauce may seem runny at first, but it will thicken as it sits.

Step 2: Prepare the Cucumber Salad

1. Cut the Persian cucumbers in half lengthwise, then slice them into 2-inch lengths.

2. Lay them cut-side-down on a cutting board and use the flat side of a chef’s knife or a rolling pin to smack the cucumbers until they break apart slightly.

3. Tear or cut the cucumbers into bite-sized pieces.

4. Place the cucumbers in a colander and sprinkle with a pinch or two of salt. Let them sit for 10 minutes to draw out excess moisture.

Step 3: Cook the Dumplings

1. Heat a large skillet (12-inch) over medium-high heat for 1 to 2 minutes until very hot. Add 1 to 2 tablespoons of oil.

2. Working in batches, add the frozen dumplings, flat side down. Cook for 1 to 2 minutes until the bottoms are lightly browned.

3. Carefully add about ¼ cup of water to the pan, just enough to cover the base of the dumplings. Immediately cover the pan and cook until the water evaporates, about 3 to 4 minutes. If your dumplings contain meat, cook for an extra 1 to 2 minutes, or follow the package instructions.

4. Transfer the cooked dumplings to a plate and continue cooking the remaining dumplings.

Step 4: Serve

1. Divide the cooked dumplings among 4 plates or shallow bowls.

2. Top with the smashed cucumbers and spoon a generous amount of peanut sauce over the dumplings.

3. Garnish with cilantro, toasted sesame seeds or chopped roasted peanuts, and a few drops of chile crisp/oil.

4. Serve immediately while the dumplings are still warm or at room temperature.

Tip for Steaming Dumplings

If you prefer to steam your dumplings, arrange them in a steaming basket lined with baking paper or cabbage leaves. Place the basket over a pan of boiling water and steam for 10 to 15 minutes, or according to the package directions.

Servings and Timing

• Servings: 4

• Prep Time: 5 minutes

• Cook Time: 20 minutes

• Total Time: 25 minutes

Variations

• Heat Level: Adjust the amount of chile crisp or oil to make the dish spicier or milder, depending on your taste.

• Dumplings: You can substitute the frozen potstickers with any type of dumpling you like. Just follow the cooking instructions on the package.

• Vegetarian Option: Use vegetarian dumplings and ensure the peanut sauce is free from any animal products (most soy sauces are vegetarian, but double-check).

Storage and Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the dumplings in a skillet or microwave. Fresh cucumbers and peanut sauce should be served cold, so prepare those fresh before serving.

Conclusion

This Dumpling and Smashed Cucumber Salad with Peanut Sauce is a perfect balance of flavors and textures, combining crispy dumplings, refreshing cucumbers, and a creamy, spicy peanut sauce. Whether you serve it as an appetizer, side dish, or main course, it’s guaranteed to be a crowd-pleaser. Enjoy the rich, umami-packed flavor with the satisfying crunch of fresh cucumbers!

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