Smashed Cucumber Dumpling Salad
shared by Nibblore Kitchen
Juicy, golden-edged dumplings and cold, crunchy cucumbers make this salad especially satisfying. A tangy chili crisp dressing clings to every craggy surface, while scallions and sesame seeds add a fresh, nutty finish. Serve it immediately for the best contrast of warm dumplings and cool cucumbers. • Choose potstickers or dumplings with one relatively flat side so they brown evenly in the skillet. • Salting the cucumbers briefly removes excess moisture without sacrificing their crunch, keeping the dressing bold rather than watery. • Use both the crunchy solids and seasoned oil from the chili crisp for balanced heat and texture. • Use thawed edamame or cubed pan-seared tofu instead of dumplings for a lighter variation. • Replace mini cucumbers with one large English cucumber; scoop out watery seeds before smashing it. • Substitute maple syrup or brown sugar for the honey. • Use black vinegar in place of rice vinegar for a deeper, less delicate tang. Store leftover dumplings and dressed cucumbers in separate airtight containers in the refrigerator for up to 2 days. Reheat the dumplings in a lightly oiled skillet over medium heat for 4 to 5 minutes; serve them with the cucumbers cold. Freezing the assembled salad is not recommended.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save recipeIngredients
- 680 gfrozen dumplings, any preferred filling
- 1 tbspneutral cooking oil
- 2 tbspwater
- 450 gmini cucumbers, trimmed
- ½ tspfine salt
- 3 tbspchili crisp, stirred well
- 2 tbsprice vinegar
- 1 ½ tbspsoy sauce
- 2 tsptoasted sesame oil
- 1 tsphoney
- 1 clovegarlic, finely grated
- 3scallions, thinly sliced
- 2 tsptoasted sesame seeds
Instructions
- 1Place each cucumber on a sturdy cutting board and press firmly along its length with the flat side of a chef’s knife or the bottom of a small saucepan until it splits. Tear or cut the cucumbers into rough 3 cm pieces.
- 2Put the cucumbers in a colander, toss with the salt, and leave them to drain over the sink for 10 minutes. Pat them lightly with a clean kitchen towel; do not rinse.
- 3While the cucumbers drain, whisk the chili crisp, rice vinegar, soy sauce, sesame oil, honey, and garlic in a large serving bowl until the honey dissolves. Stir in two-thirds of the sliced scallions.
- 4Heat a 30 cm nonstick skillet over medium-high heat for 1 minute. Add the neutral oil, then arrange the frozen dumplings flat-side down in a single layer. Cook without moving them for 2 to 3 minutes, until their bottoms are golden.
- 5Carefully add the water to the skillet and immediately cover it. Reduce the heat to medium and steam the dumplings for 5 to 7 minutes, or according to the package directions, until the wrappers are tender and the filling is piping hot. Remove the lid and cook for 1 to 2 minutes more, until any remaining water evaporates and the bottoms become crisp again.
- 6Add the drained cucumbers to the dressing and toss thoroughly. Transfer them to a shallow platter, arrange the hot dumplings over and around them, and spoon the dressing left in the bowl across the dumplings. Finish with the remaining scallions and sesame seeds, then serve immediately.