Dumpling & Smashed Cucumber Salad
Dumpling & Smashed Cucumber Salad
An easy recipe from NYT Cooking that uses frozen dumplings and mini cucumbers. Fresh, flavorful, and perfect for lunch!
Ingredients:
- ⅓ cup smooth peanut butter
- 1 tsp minced garlic
- ½ cup boiling water
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp granulated sugar
- 2 tsp chili oil
- 6 Persian cucumbers
- Salt
- Vegetable oil
- 1 pound frozen dumplings
- Fresh cilantro
Directions:
- First, make the sauce. Add the peanut butter, garlic, and hot water to a bowl and whisk to combine. Add soy sauce, rice vinegar, sugar, and chili oil and whisk again until smooth and well combined.
- Next, make the salad. Slice the cucumbers in half lengthwise, then into 2-inch lengths. Lay them cut side down on a cutting board and smack them until they break apart using a rolling pin. Place them in a colander and sprinkle with salt, then allow them to sit for 10 minutes to draw out extra moisture.
- Then, make the dumplings. Heat a large skillet over medium-high and add the oil. Once the oil is hot, add the dumplings flat side down and cook until the bottoms are golden brown. Then, lower the heat to medium-low and carefully add about a ¼ cup of water to the pan. Cover the dumplings and cook until the water has evaporated, about 6 minutes (or follow package directions).
- To serve, we combined the cucumbers, dumplings, and peanut sauce in a large mixing bowl and spooned it into our OmieBox UP thermos. Packed with apple slices and pretzels for a satisfying and healthy lunch!
Original recipe: https://cooking.nytimes.com/recipes/1025695-dumpling-and-smashed-cucumber-salad-with-peanut-sauce