Introduction

This Dumpling and Smashed Cucumber Salad with Peanut Sauce is a fresh and flavorful dish that combines tender pan-fried dumplings with a crunchy, vibrant cucumber salad. The rich peanut sauce ties everything together with a creamy, slightly spicy finish. It’s perfect for a light lunch or a fun appetizer to share.

A white bowl filled with pan-fried dumplings that have a golden brown, slightly crispy texture on one side, mixed with bright green chopped cucumbers. The dumplings and cucumbers are topped with a glossy, spicy red chili oil sauce and light beige sesame seeds, with fresh green cilantro leaves scattered around. Wooden chopsticks rest on the edge of the bowl. Next to the bowl is a small white plate holding a wooden spoon with sesame seeds and a small white bowl filled with red chili oil sauce, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup smooth peanut butter, well stirred

1 garlic clove, finely chopped

1/2 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 (adjust to taste)

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

Step 1: Prepare the peanut sauce by whisking the peanut butter, garlic, and hot water together in a medium bowl. Don’t worry if it looks separated at first. Add soy sauce, rice vinegar, sugar, and chile crisp, then whisk until smooth. The sauce may seem runny initially but will thicken as it sits.

Step 2: Cut the cucumbers in half lengthwise and then into 2-inch pieces. Place them cut side down on a board and smash gently with the flat side of a knife or rolling pin until they break apart. Tear into bite-size pieces if needed.

Step 3: Transfer the smashed cucumbers to a colander, sprinkle with salt, and let sit for 10 minutes to remove excess moisture.

Step 4: Heat a large nonstick or cast-iron skillet over medium-high heat until very hot. Add 1 to 2 tablespoons of oil. Working in batches, place dumplings flat-side down in the pan and cook until bottoms are lightly browned, about 1 to 2 minutes.

Step 5: Add about 1/4 cup water to the pan—enough to cover the dumpling bases—then cover and steam for 3 to 4 minutes until water evaporates. For meat-filled dumplings, cook an extra 1 to 2 minutes or follow package instructions. Remove dumplings and cook remaining batches.

Step 6: To serve, divide dumplings onto plates or shallow bowls. Top with the drained smashed cucumbers, spoon over peanut sauce, and garnish with cilantro, sesame seeds or peanuts, and a few drops of chile crisp or oil. Serve warm or at room temperature.

Tips & Variations

If you prefer, steam the dumplings instead of pan-frying. Steaming keeps them tender and is a great option for a lighter texture.

Add chopped fresh herbs like mint or basil to the cucumber salad for an herby twist.

Adjust the chile crisp amount to control the spiciness of the sauce to your liking.

Use roasted peanuts instead of sesame seeds for a nuttier crunch.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Yes, you can use English or regular cucumbers. Just peel and deseed them if the skin or seeds are thick to keep the salad crisp and refreshing.

Can I make the peanut sauce ahead of time?

Absolutely. The peanut sauce can be prepared a day in advance and stored in the refrigerator. Bring it to room temperature and whisk before serving as it may thicken when chilled.