Description

Dumpling and Smashed Cucumber Salad With Peanut Sauce combines crispy frozen potstickers, crunchy smashed Persian cucumbers, and a creamy homemade peanut dressing with garlic, soy sauce, rice vinegar, and chile crisp. Finished with fresh cilantro and crunchy toppings, it’s a flavorful lunch or dinner.

Ingredients

Scale

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 (or use amount to your liking)
6 Persian cucumbers
Salt
Vegetable oil or other neutral oil
1 pound 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

Instructions

Prepare the peanut sauce: Add the peanut butter and finely chopped garlic to a small bowl. Gradually whisk in the just-boiled water until smooth. Add the soy sauce, rice vinegar, granulated sugar, and 2 teaspoons of chile crisp or chile oil. Whisk until combined, adding more water if needed to achieve a creamy, pourable consistency.
Smash the cucumbers: Place the Persian cucumbers on a cutting board and gently smash them using the flat side of a knife. Break or cut them into bite-sized pieces. Transfer to a large bowl and season with salt.
Cook the dumplings: Heat vegetable oil or another neutral oil in a large skillet over medium heat. Add the frozen potsticker dumplings without thawing. Cook according to the package directions until the bottoms are golden and crispy and the filling is thoroughly cooked.
Dress the cucumbers: Pour the prepared peanut sauce over the smashed cucumbers. Toss gently until the cucumber pieces are evenly coated. Add a big handful of fresh cilantro and mix lightly.
Assemble and serve: Transfer the cucumber salad to a serving platter or individual bowls. Arrange the cooked dumplings alongside or over the salad. Finish with toasted sesame seeds or chopped roasted peanuts and additional chile crisp or chile oil to taste. Serve immediately.

Notes

Add extra warm water gradually if the peanut dressing becomes too thick.
Keep the dumplings frozen until cooking and follow the package instructions.
Assemble shortly before serving to preserve the cucumber crunch and crispy dumpling texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Recipes
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1/4
Calories: 520 kcal
Sugar: 7 g
Sodium: 950 mg
Fat: 28 g
Saturated Fat: 6 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 5 g
Protein: 19 g
Cholesterol: 35 mg

Keywords: Dumpling and Smashed Cucumber Salad, peanut sauce dumplings, smashed cucumber salad, potsticker salad, easy dumpling recipe, peanut dressing