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

MMMMM