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

      Title: Dumpling & Smashed Cucumber Salad With 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" 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 tb 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.

  Recipe by Hetty Lui McKinnon

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

  Uncle Dirty Dave's Archives

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