Dumpling and Smashed Cucumber Salad With Peanut Sauce
Updated Sept. 2, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup smooth peanut butter, well stirred
- 1garlic clove, finely chopped
- ½cup just boiled water (or more as needed)
- 2tablespoons soy sauce
- 1tablespoon rice vinegar
- 2teaspoons granulated sugar
- 2teaspoons chile crisp or oil (or use amount to your liking)
- 6Persian cucumbers
- Salt
- Vegetable oil or other neutral oil
- 1pound frozen potsticker dumplings (not thawed)
- Big handful cilantro
- Toasted white sesame seeds or chopped roasted peanuts, for topping
- Chile crisp or chile oil, for serving
For the Peanut Sauce
For the Salad
Preparation
- Step 1
Prepare the sauce: Place the peanut butter, garlic and hot water into a medium bowl and whisk well to combine. (If the peanut butter separates and looks curdled, that’s OK. It will come back together after you add the other seasonings.) Add the soy sauce, rice vinegar, sugar and chile crisp and whisk again until smooth and well combined. (It may look runny, but it will thicken up as it sits.)
- Step 2
Prepare the salad: Cut the cucumbers in half lengthwise and then into 2-inch lengths. Lay them cut side-down on a cutting board and, using the flat side of a chef’s knife or a rolling pin, smack the cucumbers until they break apart. Tear or cut them into bite-size pieces, if necessary.
- Step 3
Place the cucumbers in a colander and sprinkle with a pinch or 2 of salt. Allow to sit for 10 minutes to draw out excess moisture.
- Step 4
Meanwhile, heat a large (12-inch) nonstick or well-seasoned cast-iron skillet over medium-high for 1 to 2 minutes, until very hot. Add 1 to 2 tablespoons of oil and, working in batches, add the dumplings, flat-side down, and cook until the bottoms are lightly browned, 1 to 2 minutes.
- Step 5
Carefully add about ¼ cup of water to the pan, just enough to cover the base of the dumplings, then immediately cover and cook until the water has evaporated, 3 to 4 minutes. (If your dumplings contain meat, cook for an extra 1 to 2 minutes, or according to package instructions.) Transfer the cooked dumplings to a plate and continue cooking the remaining dumplings. (If you prefer to steam the dumplings, see Tip.)
- Step 6
To serve, divide the dumplings among 4 plates or shallow bowls and top with the cucumbers. Spoon over a generous amount of peanut sauce, top with cilantro, sesame seeds or peanuts and a few drops of chile crisp/oil. Serve right away, while the dumplings are still warm, or at room temperature.
- To steam, arrange the dumplings in a steaming basket lined with baking paper or cabbage leaves, place over a pan of boiling water and steam for 10 to 15 minutes or according to package directions.
Private Notes
Comments
I placed the cut cucumbers into a ziplock bag and sealed it before I smashed the cucumbers. It kept them from squirting across the cutting board.
Loved this! The second time I made it, I slightly decreased the peanut butter and added a little drizzle of sesame oil. I cook all of the dumplings at once in a large skillet arranged in concentric circles, just like mom did when I was little; and I used chicken stock instead of water as she did. Addictive.
What a find! Dead easy, delicious, and easy on the budget. And it tastes much more sophisticated than its simple preparation implies. MORE LIKE THIS PLEASE!
We sautéed shrimp and shishito in a separate skillet with a little chile crisp oil and added to the plate before the peanut sauce drizzle. Excellent with veggie potstickers!
This was an easy, fast, affordable meal that we all loved! I will note that we eliminated the chili crisp because most of the household is heat-averse. It was still flavorful and delicious. This is a quick recipe that can easily be done on a busy weeknight. My husband is a SAHD and plans to make it again for an easy, but nutritious lunch.
I’ve made this recipe over and over again! It’s my go-to when I have a late night at work but still want to eat something that feels fresh. The peanut sauce is so easy that it’s replaced my previous peanut sauce recipe. I don’t even bother buying a bottle for a quick just-in-case anymore. I add rice and tofu (or shrimp) to turn it into a meal. There is plenty of sauce to add flavor to the additional protein.