Windset Farms

Smashed Cucumber Dumpling Salad, featuring our FRESCO® Mini Cucumbers! 🥒🥟🥢⁠
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Crisp smashed cucumbers, golden pan-fried potstickers, and a creamy peanut sauce that ties it all together. A fresh, flavor-packed dish that’s perfect for a quick dinner or a shareable plate that feels just a little extra.⁠
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Ingredients: ⁠
6 FRESCO® Mini Cucumbers⁠
Salt⁠
1 lb frozen potsticker dumplings (not thawed)⁠
Sesame Seeds⁠
Crushed Cashews⁠
Cilantro⁠
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Salad Dressing:⁠
Smooth peanut butter⁠
Garlic clove⁠
Just-boiled water (or more as needed)⁠
Soy sauce⁠
Rice vinegar⁠
Granulated sugar⁠
Chili crisp or chili oil (to taste)⁠
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Method: ⁠
1️⃣ In a medium bowl, whisk together peanut butter, garlic, and hot water until combined. Add soy sauce, rice vinegar, sugar, and chili crisp, then whisk again until smooth. Set aside to thicken.⁠
2️⃣ Slice cucumbers into halves. Lightly smash using the flat side of a knife or rolling pin, then tear into bite-sized pieces.⁠
3️⃣ Place in a colander, sprinkle with salt, and let sit for 10 minutes to release excess moisture.⁠
4️⃣ Heat oil in a large skillet over medium-high heat. Add the dumplings flat-side down and cook for 1–2 minutes, until golden. If needed, add a small splash of water, cover immediately, and steam until water evaporates and dumplings are cooked through (3–4 minutes). Repeat in batches.⁠
5️⃣ Place dumplings into serving dishes, top with smashed cucumbers, drizzle with peanut sauce, and finish with cilantro, sesame seeds, crushed cashew nuts, and chili crisp. Serve warm or at room temperature. ⁠
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