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Smashed Cucumber Dumpling Salad with Peanut Kimchi Dip

Smashed Cucumber Dumpling Salad with Peanut Kimchi Dip

This Smashed Cucumber Dumpling Salad features veggie dumplings seared to crispy perfection, tossed with smashed cucumber, shaved red onion, kimchi, and fiery jalapeño rings served with a rich Peanut Kimchi sauce on the side for dipping.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course, Salad
Ingredients Equipment Method Notes

Ingredients
  

Smashed Cucumber Salad Dressing
  • 2 cloves garlic minced
  • 1 tbsp soy sauce
  • 2½ tsp rice wine vinegar
  • 2½ tsp granulated sugar
  • 2 tsp chili crisp
  • 1 tsp salt
  • 1 tsp sesame oil
Peanut Kimchi Dip
  • ⅓ cup natural smooth peanut butter
  • 2 ½ tbsp kimchi juice
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp fresh ginger shredded
  • ½ tbsp honey
Smashed Cucumber Dumpling Salad
  • 24 frozen veggie dumplings **
  • 1 tbsp neutral oil I used canola
  • 1 English cucumber
  • 2 mini cucumbers sliced
  • 1 red onion thinly sliced
  • 1 jalapeño thinly sliced
  • 1 cup kimchi drained, coarsely chopped
  • 1 tbsp toasted sesame seeds
  • 1/4 cup fresh cilantro coarsely chopped
  • wild rose petals for sprinkling, optional

Equipment

  • 1 non-stick skillet
  • 1 malette or rolling pin
  • 1 microplane

Method
 

  1. Place the garlic, soy sauce, rice vinegar, sugar, chili crisp, salt, and sesame oil in a small bowl. Whisk to combine and set it aside.
    2 cloves garlic, 1 tbsp soy sauce, 2½ tsp rice wine vinegar, 2½ tsp granulated sugar, 2 tsp chili crisp, 1 tsp salt, 1 tsp sesame oil
  2. In a separate bowl, whisk to combine the peanut butter, kimchi juice, soy sauce, rice vinegar, fresh ginger, and honey. Set it aside as well.
    ⅓ cup natural smooth peanut butter, 2 ½ tbsp kimchi juice, 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tbsp fresh ginger, ½ tbsp honey
  3. Heat the neutral oil in a non-stick skillet over medium heat. Once the oil is shimmering, add the dumplings to the skillet. Add 1/4 cup of water to the hot skillet and immediately cover the pan to trap the steam. Let cook for 10-15 minutes or until the dumplings are tender and the undersides are golden brown and crisp.
    24 frozen veggie dumplings **, 1 tbsp neutral oil
  4. While the dumplings are cooking, smash the English cucumber with a mallet or a rolling pin until it breaks into quarters. Coarsely chop the smashed cucumber and place it in a large bowl. Add the mini cucumbers, red onion, jalapeño, and kimchi.
    1 English cucumber, 2 mini cucumbers, 1 red onion, 1 jalapeño, 1 cup kimchi
  5. When the dumplings are done, add them to the bowl as well and pour the salad dressing over top. Add the sesame seeds and toss to coat.
    1 tbsp toasted sesame seeds
  6. Spoon the salad into bowls and garnish with the cilantro, additional sesame seeds, and the rose petals, if using. Serve immediately with the Peanut Kimchi Dip on the side.
    1/4 cup fresh cilantro, wild rose petals

Notes

** Feel free to use any brand or variety of dumplings you wish. I used this brand.