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PREPARATION
10m
Step 1
Boil 1 cup of water and remove from heat as soon as it starts boiling. Add 1/2 cup of hot but not quite boiling water into a medium bowl. Add peanut butter and garlic and whisk well to combine. Add the soy sauce, rice vinegar, sugar, and chile crisp and whisk again until smooth.
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Step 1
10m
Boil 1 cup of water and remove from heat as soon as it starts boiling. Add 1/2 cup of hot but not quite boiling water into a medium bowl. Add peanut butter and garlic and whisk well to combine. Add the soy sauce, rice vinegar, sugar, and chile crisp and whisk again until smooth.
4m
Step 2
Cut the cucumbers in half lengthwise and then into 2-inch pieces. 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. Cut into bite-size pieces if necessary.
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Step 2
4m
Cut the cucumbers in half lengthwise and then into 2-inch pieces. 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. Cut into bite-size pieces if necessary.
11m
Step 3
Place the cucumbers in a colander and sprinkle with a pinch of salt. Allow to sit for 10 minutes to draw out excess moisture.
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Step 3
11m
Place the cucumbers in a colander and sprinkle with a pinch of salt. Allow to sit for 10 minutes to draw out excess moisture.
4m
Step 4
Meanwhile, heat a large (12-inch) 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 golden-brown, 1 to 2 minutes.
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Step 4
4m
Meanwhile, heat a large (12-inch) 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 golden-brown, 1 to 2 minutes.
6m
Step 5
Carefully add about ΒΌ 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.
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Step 5
6m
Carefully add about ΒΌ 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.
2m
Step 6
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.
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Step 6
2m
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.