Potstickers with Cucumber and Peanut Sauce #recipe by @LeslieKarst

 

Thai-style peanut sauce is so easy to make and goes well with so many things (noodles, salads, shrimp, chicken), that I really should have some in the fridge at all times. Luckily, this recipe makes more than enough sauce for 2 people, so now I do!

 

This is a simple and refreshing dish, good for a hot summer night. (Not that we get too many of those here in foggy Santa Cruz.) And because I just harvested the first cucumbers from my summer garden, it made for the perfect dinner for Robin and me the other night. 

 

Potstickers with Cucumber and Peanut Sauce

(serves 2)

Ingredients

1/3 cup peanut butter

1 garlic clove, minced

1/3 cup just-boiled water (or more, as needed)

2 tablespoons soy sauce

1 tablespoon rice vinegar

2 teaspoons white sugar

4 Persian or 2 Japanese cucumbers

½ teaspoon salt

2 tablespoons neutral oil, such as canola

10-12 frozen potsticker dumplings (depending on how many you want per person)

toasted sesame seeds or chopped peanuts (for garnish)

chopped cilantro (for garnish)

Sriracha, chili crisp, or chili oil (for garnish, if wanted)

 

Directions

Place the peanut butter and garlic in a bowl and stir together.

 

Add the boiling water and whisk until smooth. (It may not look emulsified but don’t worry; it will come together after you add the rest of the ingredients). 

 

Add the soy sauce, vinegar, and sugar to the sauce, and whisk again until smooth. Set aside. It will thicken some as it sits, so feel free to add more hot water right before service if it needs thinning.

 

 

Cut the cucumbers in half lengthwise. If they’re larger than Persian cucumbers, feel free to cut them again lengthwise in quarters. (My cukes—which I picked a little late from my garden—had large seeds, which I scooped out and discarded.)

 

Cut the cucumber spears into 2-inch pieces, then lay them cut-side down on a cutting board and smack them with the flat side of a chef’s knife so they break apart. Then cut them into bite-size pieces, if necessary.

 

Place the cukes in a colander and sprinkle the salt over them. Set aside (in another bowl or in the sink, to catch the juices that are released) until time to plate up the dish.

 

Heat a large nonstick or well-seasoned skillet over medium-high heat, then add the oil. Once the oil shimmering, place the frozen potstickers in the pan, flat side down. (Being careful not to burn yourself—they will spatter hot oil, since they’re frozen. You may want to use tongs for this.). 

 

Fry the potstickers without moving them until golden brown, then turn and continue cooking until both sides are browned. 

 

Add enough water to the pan to cover the base of the dumplings (about ½ cup) and cover the pan. Cook about 5 minutes, then take the lid off and continue cooking until the water is evaporated. 

 

While the potstickers are cooking, place the cucumber onto serving plates or bowls. (No need to rinse the salt off.)

 

Drizzle some peanut sauce over the cucumbers.

 

Then place the cooked potstickers on top of the cucumbers.

 

Drizzle more sauce on top of the potstickers, then garnish with chopped cilantro and sesame seeds or chopped peanuts, as well as hot sauce, if desired. 

 

Enjoy!

🌿 🍤 🌱

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