Dumpling and Smashed Cucumber Salad
We decided to combine two trending recipes: dumpling salad and smashed cucumbers! This makes for a quick weekday recipe (ready in less than 30 minutes) that can be enjoyed as lunch or as a side dish with dinner.
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
Instructions
- 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.
We decided to combine two trending recipes: dumpling salad and smashed cucumbers! This makes for a quick weekday recipe (ready in less than 30 minutes) that can be enjoyed as lunch or as a side dish with dinner.