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   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Dumpling & Smashed Cucumber Salad w/Peanut Sauce   
    Categories: Squash, Pasta, Chilies, Nuts, Herbs   
         Yield: 4 servings   
       
   MMMMM------------------------PEANUT SAUCE-----------------------------   
       1/3 c  Smooth peanut butter, well   
              - stirred   
         1 cl Garlic; fine chopped   
       1/2 c  Just boiled water (or more   
              - as needed)   
         2 tb Soy sauce   
         1 tb Rice vinegar   
         2 ts Granulated sugar   
         2 ts Chile crisp; to taste   
      
   MMMMM---------------------------SALAD--------------------------------   
         6    Persian cucumbers   
              Salt   
              Neutral oil   
         1 lb Frozen potsticker dumplings;   
              - not thawed   
              Big handful cilantro   
              Toasted white sesame seeds   
              - or chopped roasted peanuts   
              - for topping   
              Chile crisp or chile oil; to   
              - serve   
       
     PREPARE THE SAUCE: Place the peanut butter, garlic and   
     hot water into a medium bowl and whisk well to combine.   
     (If the peanut butter separates and looks curdled,   
     that’s OK. It will come back together after you add the   
     other seasonings.) Add the soy sauce, rice vinegar,   
     sugar and chile crisp and whisk again until smooth and   
     well combined. (It may look runny, but it will thicken   
     up as it sits.)   
        
     PREPARE THE SALAD: Cut the cucumbers in half lengthwise   
     and then into 2-inch lengths. 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. Tear or cut them into bite-size pieces, if   
     necessary.   
        
     Place the cucumbers in a colander and sprinkle with a   
     pinch or two of salt. Allow to sit for 10 minutes to   
     draw out excess moisture.   
        
     Meanwhile, heat a large (12") 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 lightly browned, 1 to 2   
     minutes.   
        
     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, 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.   
        
     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.   
        
     By: Hetty Lui McKinnon   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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