Dumpling and Smashed Cucumber Salad With Peanut Sauce
30 min4 servings
Pan-fried dumplings served over smashed cucumbers with a silky peanut sauce, cilantro, and crispy toppings.
| prepHeat a large 12-inch nonstick or well-seasoned cast-iron skillet over medium-high for 1 to 2 minutes until very hot | ||||
| 80 ml smooth peanut butter, well stirred | Whisk peanut butter, garlic & hot water | Whisk in soy sauce, vinegar, sugar & chile crisp | Divide dumplings among plates, top with cucumbers | Spoon sauce, cilantro, sesame seeds & chile crisp |
| 1 garlic clove, finely chopped | ||||
| 120 ml just boiled water (or more as needed) | ||||
| 30 ml soy sauce | ||||
| 15 ml rice vinegar | ||||
| 10 g granulated sugar | ||||
| 10 ml chile crisp or oil (or use amount to your liking) | ||||
| 6 Persian cucumbers | Smack cucumbers, tear into bite-size pieces | Salt cucumbers, sit 10 min to drain | ||
| Salt | ||||
| 1 to 2 tablespoons / 15 to 30 ml vegetable oil or other neutral oil | Brown dumplings flat-side down, 1 to 2 min per batch | Add water, cover & steam 3 to 4 min until evaporated | ||
| 455 g frozen potsticker dumplings (not thawed) | ||||
| Big handful cilantro | ||||
| Toasted white sesame seeds or chopped roasted peanuts, for topping | ||||
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