Description
This vibrant recipe combines crispy pan-fried potsticker dumplings with a refreshing smashed cucumber salad, all drizzled with a creamy, flavorful peanut sauce. Perfect as a light meal or appetizer, it balances savory, tangy, and spicy elements for a delightful Asian-inspired dish.
Ingredients
Scale
Peanut Sauce
- 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 chile oil (adjust to taste)
Smashed Cucumber Salad
- 6 Persian cucumbers
- Salt, to taste
Dumplings and Garnishes
- Vegetable oil or other neutral oil, 1 to 2 tablespoons
- 1 pound frozen potsticker dumplings (not thawed)
- Big handful fresh cilantro
- Toasted white sesame seeds or chopped roasted peanuts, for topping
- Additional chile crisp or chile oil, for serving
Instructions
- Prepare the sauce: In a medium bowl, whisk together peanut butter, garlic, and hot water until smooth. Add soy sauce, rice vinegar, sugar, and chile crisp; whisk again to combine. The sauce will thicken as it rests.
- Prepare the cucumbers: Cut cucumbers lengthwise in half, then into 2-inch pieces. Lay cut side down and gently smash with the flat side of a knife or rolling pin to break them apart. Tear into bite-sized pieces if needed.
- Drain cucumbers: Place cucumbers in a colander, sprinkle with salt, and let sit for 10 minutes to draw out excess moisture.
- Cook the dumplings: Heat a large nonstick or cast-iron skillet over medium-high heat for 1 to 2 minutes. Add oil, then place dumplings flat side down in batches. Cook until bottoms are lightly browned, about 1 to 2 minutes.
- Steam the dumplings: Add about 1/4 cup water to the pan, just enough to cover the base of dumplings. Immediately cover and cook until water evaporates, about 3 to 4 minutes (add extra 1 to 2 minutes if dumplings contain meat). Transfer cooked dumplings to a plate and repeat with remaining batches.
- Assemble and serve: Divide dumplings among four plates or shallow bowls. Top with drained cucumbers. Spoon peanut sauce generously over the dish, garnish with cilantro, toasted sesame seeds or peanuts, and a few drops of chile crisp or oil. Serve warm or at room temperature.
Notes
- If you prefer, you can steam dumplings separately instead of pan-frying and steaming in the skillet.
- Adjust the amount of chile crisp or chile oil to control spiciness.
- Use a well-seasoned cast-iron skillet or a nonstick pan to prevent dumplings from sticking.
- Smashed cucumbers can be made ahead and drained to reduce wateriness in the salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Keywords: dumplings, smashed cucumber salad, peanut sauce, potstickers, Asian appetizer, easy recipe, vegetarian
