Name: Dumpling and Smashed Cucumber Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving(s)
Ingredients: 8 homemade or store-bought dumplings of your choice; 1 tbsp (15 ml) vegetable oil; 2 tsp (10 ml) rice vinegar; 1 tsp (5 ml) low-sodium soy sauce; 1 tsp (5 ml) toasted sesame oil; 1/2 tsp (2.5 ml) spicy chili crisp (optional); 2 Lebanese cucumbers; 1/4 red onion, thinly sliced; 1/4 cup (40 g) frozen corn kernels, thawed; 1/4 cup (35 g) cherry tomatoes, halved; 1/4 cup (10 g) cilantro leaves

Preparation

- In a large non-stick skillet over medium-high heat, place the dumplings, keeping a small space between each one. Fill the skillet with enough water to come 1/2 inch (1 cm) up the side of the skillet. Add the vegetable oil. Cover the skillet and bring to a boil. Cook for 8 minutes. Remove the lid and continue to cook for 3 minutes or until the water has completely evaporated and the bottoms of the dumplings are starting to brown. Remove from the heat and let cool for 5 minutes.
- Meanwhile, in a bowl, combine the vinegar, soy sauce, sesame oil and chili crisp.
- On a work surface, firmly crush the whole cucumbers one at a time using a plate. Cut into pieces 3/4 inch (2 cm) long and place in the bowl of dressing. Add the dumplings and remaining ingredients to the bowl. Mix gently. Serve immediately in a shallow bowl.

Dumpling and Smashed Cucumber Salad

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan