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Dumpling and Smashed Cucumber Salad with Peanut Sauce

Dumpling and Smashed Cucumber Salad with Peanut Sauce Bliss

Discover the vibrant Dumpling and Smashed Cucumber Salad with Peanut Sauce, a quick and customizable meal for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Peanut Sauce Ingredients
  • 1/2 cup smooth peanut butter or sunflower butter for nut-free option
  • 1 clove garlic minced; shallots can be substituted
  • 1/4 cup just boiled water
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 tablespoon granulated sugar or honey/maple syrup for natural sweetness
  • 1 tablespoon chile crisp or oil adjust according to spice preference
Smashed Cucumber Salad Ingredients
  • 2 medium Persian cucumbers or regular cucumbers as substitute
  • 1 teaspoon salt
Cooking Ingredients
  • 1 package frozen potsticker dumplings cook according to package instructions
  • 1 tablespoon vegetable oil or any neutral oil
Garnishing Ingredients
  • 1/4 cup cilantro chopped
  • 2 tablespoons toasted white sesame seeds or chopped roasted peanuts
  • 1 tablespoon chile crisp or chile oil for serving

Equipment

  • mixing bowl
  • skillet
  • Knife
  • Meat Mallet
  • whisk

Method
 

Peanut Sauce Preparation
  1. In a mixing bowl, combine smooth peanut butter and minced garlic. Gradually whisk in just boiled water until the mixture is smooth and creamy.
  2. Blend in soy sauce, rice vinegar, granulated sugar, and chile oil, adjusting according to taste. Set aside for a few minutes to allow flavors to meld.
Cucumber Salad Preparation
  1. Slice the Persian cucumbers into rounds, then lightly smash them to release moisture. Sprinkle with salt and let sit for about 10 minutes.
Potstickers Cooking
  1. In a large skillet, heat vegetable oil over medium-high heat. Add the frozen potsticker dumplings, placing them flat-side down.
  2. Fry for 1-2 minutes or until golden brown. Then add about 1/4 cup water, cover, and steam for 3-4 minutes until cooked through.
Dish Assembly
  1. On serving plates, layer crispy potstickers alongside smashed cucumber salad. Drizzle creamy peanut sauce over the dish and garnish with cilantro, sesame seeds, and chile oil.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 500mgPotassium: 300mgFiber: 3gSugar: 6gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 1.5mg

Notes

For best results, ensure oil temperature is hot enough before cooking potstickers. Allow the peanut sauce to rest for deeper flavor before serving.

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