Recipe: Potsticker and Smashed Cucumber Salad

INGREDIENTS

• ⅓ cup smooth peanut butter
• 1 garlic clove, finely chopped
• ½ cup just boiled water
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons honey
• 2 teaspoons chili crisp
• 6 Persian cucumbers
• Salt
• 1 tablespoon Avocado oil
• 1 pound frozen potstickers
• ¼ cup chopped cilantro
• Toasted sesame seeds
• Chili crisp, for serving
   

INSTRUCTIONS

1. Place the peanut butter, garlic, and hot water into a medium bowl and whisk well to combine. Add the soy sauce, rice vinegar, honey, and chili crisp and whisk again until smooth and well combined.
2. Cut the cucumbers in half lengthwise and then into two-inch lengths. Lay them cut-side-down on a cutting board and, using a skillet or rolling pin, smack the cucumbers until they break apart. Tear or cut them into bite-size pieces, if necessary.
3. Place the cucumbers in a colander and sprinkle with a pinch or two of salt. Allow them to sit for 10 minutes to draw out excess moisture.
4. Meanwhile, heat a large nonstick skillet over medium-high heat. Add oil and, working in batches, add the dumplings, flat-side down, and cook until the bottoms are lightly browned, one to two minutes.
5. 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,  about 3 to 4 minutes. Set aside.
6. To serve, divide the dumplings among four plates or shallow bowls and top with the cucumbers. Spoon over a generous amount of peanut sauce and top with cilantro, sesame seeds, and a few drops of chili crisp. Serve immediately while the dumplings are still warm or at room temperature.
    

SERVES: 4