Recipe: Cucumber Salad & No Fold Shrimp Dumplings

INGREDIENTS:

Cucumber Salad

• 5 Persian cucumbers, cut into ½" rounds 
• ½ teaspoon sea salt
• 3 cloves garlic, minced
• ¼ cup rice vinegar 
• 2 tablespoons mirin
• 2 tablespoons honey or sugar 
• 2 teaspoons toasted sesame oil
• 1 teaspoon chili crisp 
• 1 teaspoon sesame seeds

Shrimp Dumplings 

• 1 lb peeled, deveined shrimp
• 4 cloves garlic, minced
• ½ cup green onions, finely chopped
• 1 tablespoon toasted sesame oil
• 2 tablespoons tamari or soy sauce
• 1 tablespoon corn starch 
• ½ teaspoon white pepper
• 10-15 wonton wrappers

INSTRUCTIONS: 

1. Place the sliced cucumbers in a colander and sprinkle with sea salt. Toss to coat evenly and let sit for 20 minutes. 
2. In a small bowl, whisk together the minced garlic, vinegar, mirin, honey, sesame oil, and chili crisp until well combined. 
3. Rinse the cucumbers under cold water to remove excess salt, then pat dry with paper towels or a clean kitchen towel. 
4. Transfer the cucumbers to a large zip-lock bag and pour in the marinade. Seal the bag, pressing out as much air as possible. 
5. Lay the bag flat in the refrigerator and marinate for at least 4 hours or overnight, flipping the bag halfway through. 
6. Remove the cucumbers from the marinade, arrange them on a serving plate, and garnish with sesame seeds. 
7. To make the shrimp dumplings, in a large bowl, combine all filling ingredients (except the wonton wrappers) and mix until fully incorporated. 
8. Heat a large non-stick skillet over medium heat and lightly coat with avocado oil spray. 
9. Using a small scoop, portion the filling into round balls directly into the skillet. 
10. Place a wonton wrapper over each ball and gently pinch the edges around the filling to secure. 
11. Cook undisturbed for 2 minutes to allow the bottoms to brown slightly. 
12. Pour ⅓ cup of water around the edges of the pan, then cover with a lid and steam until the water has evaporated. 
13. Remove the lid and continue cooking until the bottoms develop a golden crust and the shrimp is fully cooked through. 
14. Serve warm with dipping sauce. 

*Dipping Sauce 

INGREDIENTS:

• ⅓ cup tamari or soy sauce 
• 3 tablespoons rice vinegar 
• 1 tablespoon toasted sesame oil 
• 2 cloves garlic, grated
• 2 teaspoons ginger, grated
• 1 tablespoon sriracha 
• 2 teaspoons sesame seeds 
• 1 green onion, sliced

INSTRUCTIONS:

1. In a bowl, mix together all ingredients until fully incorporated.