One Pan Dumpling Dinner with Smashed Cucumber Salad & Asian Peanut Sauce
Crispy pan-fried frozen potstickers served with crunchy smashed cucumber salad and drizzled with a creamy-spicy Asian peanut sauce. This easy weeknight dinner for two comes together in about 25 minutes using frozen dumplings and a simple no-cook sauce.
Servings: 2 servings
Ingredients
For the Asian Peanut Sauce
- ¼ cup smooth peanut butter well stirred
- 1 garlic clove grated or minced
- ¼ cup just boiled water
- 1 tablespoons soy sauce
- 1 tablespoon rice vinegar or fresh lime juice
- 1 tablespoon honey
- 1 to 2 teaspoons chili crisp or chili oil
For the Smashed Cucumber Salad
- 1 to 2 small seedless cucumbers
- Pinch of salt
- 1 large carrot peeled into ribbons
For the Dumplings
- ½ bag frozen potstickers or dumplings (about 8 ounces or 10 - 12 potstickers), not thawed
- 1 to 2 tablespoons canola oil or another neutral oil
Garnishes (optional)
- Big handfuls of fresh cilantro or mint
- Toasted sesame seeds
- Chopped roasted peanuts
- Extra chili crisp
Instructions
Make the Peanut Sauce
- In a medium bowl whisk together the peanut butter, garlic, and hot water until mostly smooth. Add the soy sauce, rice vinegar or lime juice, honey, and chili crisp. Whisk again until creamy and combined. The sauce may seem loose at first but will thicken as it sits.
Prepare the Smashed Cucumber Salad
- Cut the cucumbers in half lengthwise and then into 2-inch pieces. Lay them cut-side down on a cutting board and gently smash using the flat side of a chef’s knife or a rolling pin until they crack apart.
- Tear into bite-size pieces if needed. Place in a colander and sprinkle lightly with salt. Let sit for 10 minutes to draw out excess moisture.
- Meanwhile, peel the carrot into ribbons using a vegetable peeler or mandoline.
Cook the Dumplings
- Heat a large nonstick or cast iron skillet over medium-high heat until hot. Add the oil and arrange the frozen dumplings flat-side down in the pan. Cook for 1 to 2 minutes until the bottoms are lightly golden.
- Carefully add ⅛ to ¼ cup water to the skillet and immediately cover. Cook for 3 to 4 minutes until the water evaporates and the dumplings are cooked through. Add another minute or two for meat-filled dumplings if needed.
Assemble the Bowls
- Divide the dumplings between two plates or shallow bowls. Top with smashed cucumber salad and carrot ribbons. Spoon generously with peanut sauce and finish with cilantro, mint, sesame seeds, chopped peanuts, and extra chili crisp. Serve immediately.
Notes
- Keep dumplings frozen until cooking for the crispiest texture.
- Potstickers with flat bottoms work best for pan frying.
- The peanut sauce thickens as it rests.
- Chili crisp adds both crunch and heat.
- Add rice noodles or jasmine rice for a heartier meal.