MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dumpling & Smashed Cucumber Salad w/Peanut Sauce
Categories: Squash, Pasta, Chilies, Nuts, Herbs
Yield: 4 servings

MMMMM------------------------PEANUT SAUCE-----------------------------
1/3 c Smooth peanut butter, well
- stirred
1 cl Garlic; fine chopped
1/2 c Just boiled water (or more
- as needed)
2 tb Soy sauce
1 tb Rice vinegar
2 ts Granulated sugar
2 ts Chile crisp; to taste

MMMMM---------------------------SALAD--------------------------------
6 Persian cucumbers
Salt
Neutral oil
1 lb Frozen potsticker dumplings;
- not thawed
Big handful cilantro
Toasted white sesame seeds
- or chopped roasted peanuts
- for topping
Chile crisp or chile oil; to
- serve

PREPARE THE SAUCE: Place the peanut butter, garlic and
hot water into a medium bowl and whisk well to combine.
(If the peanut butter separates and looks curdled,
that’s OK. It will come back together after you add the
other seasonings.) Add the soy sauce, rice vinegar,
sugar and chile crisp and whisk again until smooth and
well combined. (It may look runny, but it will thicken
up as it sits.)

PREPARE THE SALAD: Cut the cucumbers in half lengthwise
and then into 2-inch lengths. Lay them cut side-down on
a cutting board and, using the flat side of a chef’s
knife or a rolling pin, smack the cucumbers until they
break apart. Tear or cut them into bite-size pieces, if
necessary.

Place the cucumbers in a colander and sprinkle with a
pinch or two of salt. Allow to sit for 10 minutes to
draw out excess moisture.

Meanwhile, heat a large (12") nonstick or well seasoned
cast-iron skillet over medium-high for 1 to 2 minutes,
until very hot. Add 1 to 2 tablespoons of oil and,
working in batches, add the dumplings, flat-side down,
and cook until the bottoms are lightly browned, 1 to 2
minutes.

Carefully add about 1/4 cup of water to the pan, just
enough to cover the base of the dumplings, then
immediately cover and cook until the water has
evaporated, 3 to 4 minutes. (If your dumplings contain
meat, cook for an extra 1 to 2 minutes, or according to

package instructions.) Transfer the cooked dumplings to
a plate and continue cooking the remaining dumplings.

To serve, divide the dumplings among 4 plates or shallow
bowls and top with the cucumbers. Spoon over a generous
amount of peanut sauce, top with cilantro, sesame seeds
or peanuts and a few drops of chile crisp/oil. Serve
right away, while the dumplings are still warm, or at
room temperature.

By: Hetty Lui McKinnon

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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