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Dumpling, cucumber and avocado salad

Servings 4

Ingredients

  • 4 Lebanese / Persian cucumbers (400g / 14-ounces), trimmed and thinly sliced
  • 1/2 teaspoon sea salt
  • neutral oil
  • 1 pound vegetarian or vegan potsticker dumplings
  • 1 ripe avocado, peeled and diced
  • 2 scallions, trimmed and thinly sliced
  • Toasted white sesame seeds, for topping

Soy sauce and vinegar dressing

  • 60 ml black or rice vinegar
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 4 teaspoons cane or white sugar
US Customary - Metric

Instructions

  • Place the cucumbers into a bowl and scatter over the salt. Massage the salt into the cucumber and leave for 5 minutes.
  • Heat a large frying pan (skillet) on medium high heat for 2 minutes. Drizzle with 1 to 2 tablespoons oil and add the potsticker dumplings, flat side down, and cook until the bottoms of the dumplings are lightly browned, 1 to 2 minutes (depending upon the size of your pan, you may need to cook in batches). Immediately add about ¼ cup of water to the pan, just enough to cover the base of the dumplings, then cover and cook until the water has evaporated, 3 to 4 minutes. Transfer to a plate. Continue cooking the remaining dumplings.
  • Meanwhile, in a large bowl, make the sauce: add the vinegar, soy sauce or tamari, sesame oil and sugar and whisk well, until the sugar dissolved.
  • Squeeze the cucumber to expel as much water as possible. Add the cucumber to the dressing, along with the avocado, scallions and dumplings. Toss gently to combine.
  • Serve immediately, topped with sesame seeds.

Notes

Want it spicy? Finish with a few sliced chilies or a few drops of chili crisp.