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.
RICARDO The Rock 12" Frypan
61.99 $
This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.
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