This salad takes frozen potstickers and turns them into a real meal. Crisp dumpling wrappers, a cool cucumber crunch, and a creamy peanut dressing give you big flavor and texture without a lot of time in the kitchen. Serve it warm or at room temperature—it holds up either way.
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The cucumbers bring freshness, the dumplings add substance, and the peanut sauce ties everything together. It’s quick, flexible, and feels like more than the sum of its parts.
Ingredient Notes
Here are a few tips on some of the key ingredients that make this dish work. This isn’t the full list—check the recipe card below for exact amounts and everything you’ll need.
- Small cucumbers: Persian or English cucumbers are less watery, so they stay crunchy and don’t dilute the dressing. Plus, you don’t need to peel them.
- Frozen potstickers: Any filling works—chicken, pork, or veggie. Store-bought keeps this quick, but homemade dumplings are an option.
- Peanut butter: Smooth, natural peanut butter blends best into the dressing. If yours has added sugar, cut back on the extra sugar in the recipe.
- Rice vinegar: Use unseasoned rice vinegar for a clean tang that balances the peanut sauce.
- Fresh ginger: A small amount adds heat and warmth that lifts the dressing.
How To Make Dumpling Salad
Despite its impressive flavors, this dish comes together quickly. Here’s how:
- Prep the cucumbers: Smash them using the flat side of a chef knife or a rolling pin on a cutting board. Sprinkle with salt to draw out excess moisture. Let them sit for a bit, then drain. Break them into bite-size pieces.
- Make the dressing: Whisk the peanut butter and other dressing ingredients until smooth.
- Cook the dumplings: Pan-fry the potstickers, flat side down, until golden and crispy on the bottom, then steam them until cooked through, following the package instructions.
- Assemble the salad: Arrange the pan-fried potstickers and cucumbers on plates, spoon on a generous amount of peanut sauce, and top with a big handful of cilantro, peanuts, or sesame seeds. Serve immediately or at room temperature, drizzled with chili oil or chili crisp if desired.
Expert Tips for Success
A few simple tweaks make this salad even better:
- Smash, don’t slice. The rough edges on the cucumbers soak up more of that peanut dressing.
- Give the dumplings room. Cook them in batches so they get a crisp bottom instead of steaming in a crowded pan.
- Adjust the sauce as needed. Too thick? Add a splash of water. Too thin? Stir in a little more peanut butter.
- Toast your garnish. If your peanuts or sesame seeds aren’t already roasted, give them a quick toast for deeper flavor.
More Ways to Use Dumplings
Potstickers aren’t just for salads. They’re incredibly versatile and work in many dishes. Obviously, you can just serve them on their own with a simple dipping sauce. But you can also add them to your favorite noodle soup for a heartier meal or substitute them for the noodles in Garlic Chili Oil Noodles for a spicy, indulgent treat.
For another quick, simple dinner idea, try making a dumpling stir-fry. Sauté vegetables like bok choy, mushrooms, or bell peppers, then toss in pan-fried dumplings and your favorite noodle sauce. It’s a fun way to turn leftovers into something entirely new.
Dumpling Salad with Smashed Cucumbers and Peanut Dressing
Ingredients
For the salad
- 6 small cucumbers trimmed and smashed
- ½ teaspoon kosher salt
- 1 pound frozen potstickers
- 1 tbsp oil
- 1 cup chopped cilantro
- Chopped roasted peanuts or toasted sesame seeds for garnish
- Chili crisp or chili oil optional
For the dressing
- ¼ cup smooth peanut butter
- ¼ cup water
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons sugar
- 2 teaspoons minced fresh ginger
- 1 to 2 tablespoons chili crisp
Instructions
- Prep the cucumbers: Slice the cucumbers in half lengthwise, then cut them into 2-inch pieces. Smash them with the flat side of a knife or rolling pin. Place in a colander, sprinkle with salt, and let sit in the sink or over a bowl to drain for about 10 minutes while you make the dressing and prep the dumplings.
- Make the dressing: In a bowl, whisk the peanut butter with water until smooth. Add the soy sauce, rice vinegar, sesame oil, sugar, ginger, and chili crisp. Whisk until smooth.
- Cook the dumplings: Heat the oil in a large skillet. Arrange the potstickers flat-side down in a single layer. Cook until golden on the bottom, then add a splash of water and cover to steam until cooked through.
- Assemble the salad: Divide dumplings and cucumbers onto plates. Drizzle with peanut dressing and garnish with cilantro, peanuts, and chili crisp as desired. Serve immediately or at room temperature.
Notes
Nutrition
Robin Donovan is an AP syndicated writer, recipe developer, food photographer, and author of more than 40 cookbooks including the bestsellers Ramen Obsession and Ramen for Beginners. Her work is featured by major media outlets including Huffington Post, MSN, Chicago Sun-Times, Orlando Sentinel, Buzzfeed, Cooking Light, Mercury News, Seattle Times, Pop Sugar, and many others. More about Robin