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Dumpling and Smashed Cucumber Salad with Peanut Sauce

Dumpling and Smashed Cucumber Salad with Peanut Sauce Bliss

Quick and Customizable Dumpling and Smashed Cucumber Salad with Peanut Sauce creates a vibrant dish perfect for nourishing weeknights.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Peanut Sauce
  • ½ cup smooth peanut butter substitute with sunflower butter for nut-free option
  • 1 clove garlic minced; shallots provide a milder alternative
  • ¼ cup just boiled water adjust for sauce consistency
  • 2 tablespoons soy sauce use tamari for gluten-free
  • 1 tablespoon rice vinegar apple cider vinegar can be substituted
  • 1 tablespoon granulated sugar honey or maple syrup are alternatives
  • to taste none chile crisp or oil adds heat and texture
Cucumber Salad
  • 2 pieces Persian cucumbers regular cucumbers are acceptable substitutes
  • to taste none salt draws out moisture and intensifies flavor
Dumplings
  • 1 package frozen potsticker dumplings follow package instructions for preparation
  • 2 tablespoons vegetable oil any neutral oil will suffice
Optional Garnishes
  • to taste none cilantro can be omitted
  • to taste none toasted white sesame seeds or chopped roasted peanuts adds extra crunch and flavor

Equipment

  • Medium bowl
  • large skillet
  • Colander

Method
 

Preparation Instructions
  1. In a medium bowl, combine ½ cup of smooth peanut butter with one minced garlic clove. Gradually whisk in ¼ cup of just boiled water until smooth, adjusting the consistency to your liking. Next, stir in 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of granulated sugar, and a drizzle of chile oil. Set the sauce aside to thicken.
  2. Slice 2 Persian cucumbers into rounds, then gently smash them with the flat side of a knife. Place the smashed cucumbers in a colander, sprinkle lightly with salt, and let sit for about 10 minutes.
  3. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Arrange the frozen potsticker dumplings flat-side down in the skillet, cooking for 1-2 minutes until golden brown. Carefully add ¼ cup of water, cover, and let steam for 3-4 minutes or until fully cooked.
  4. On a serving platter, layer the crispy potstickers and the smashed cucumber salad. Drizzle the peanut sauce generously over the top and garnish with cilantro, sesame seeds, or peanuts as desired.

Notes

Store leftovers in airtight containers; peanut sauce can last up to 1 week in the fridge. Reheat potstickers with added water for steaming.