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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

... Minds are like parachutes. They only function when they are open.
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