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.