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Dim Sum Platter

Dim Sum Platter

with Shrimp Toasts & Hoisin Pork Pastries | 6 servings

This 6-person dim sum-style party on a platter includes crispy shrimp toasts, savory-sweet pork pastry parcels, spicy mayo for dipping, and a bright, fresh cucumber salad for color and crunch. We keep the pastry-making process simple (and fun!) with our prepared pie dough and succulent pulled pork. Get started on your invite list, because this Asian Heritage Month offering is super-fun to share, and makes for a delicious celebration!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time55 minutes
Prep Time10 minutes


/ serving 6 people

2 unit

Pie Crusts

(Contains Wheat)

2 unit

Mini Cucumber

4 unit


10 teaspoon

Rice Wine Vinegar

8 ounce

Pulled Pork

10 ounce


(Contains Shellfish)

2 tablespoon


4 slice

Sourdough Bread

(Contains Soy, Wheat)

3 tablespoon

Sesame Seeds

(Contains Sesame)

6 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

2 ounce

Sweet Thai Chili Sauce

4 tablespoon


(Contains Eggs)

1 tablespoon

Sesame Oil

(Contains Sesame)

Not included in your delivery



2.5 teaspoon


1 tablespoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories620 kcal
Fat35 g
Saturated Fat10 g
Carbohydrate58 g
Sugar20 g
Dietary Fiber1 g
Protein17 g
Cholesterol120 mg
Sodium1430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



Adjust rack to middle position and preheat oven to 425 degrees. Bring one pie crust to room temperature (save remaining pie crust for another use). Wash and dry produce. Halve cucumbers lengthwise; slice into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Finely chop whites. In a medium bowl, combine cucumbers, half the vinegar, and 1½ tsp sugar. Season with salt and toss to combine. Set aside, stirring occasionally. Shred or chop pork* into smaller pieces. Place 1 TBSP butter in a small microwave-safe bowl. Microwave until melted, 15-20 seconds.


Rinse shrimp* under cold water; pat dry with paper towels. Chop shrimp until no pieces larger than a pea remain. TIP: the smaller the pieces of shrimp, the better the mixture will hold together on the toast! If you have a food processor, combine all ingredients for shrimp toast mixture—excluding bread and sesame seeds—and pulse until very finely chopped. In a second medium bowl, combine shrimp, 1 packet sesame oil, 1 packet cornstarch, 1½ TBSP scallion whites, and 1 tsp sugar; season with salt and pepper. Mix until well combined and sticky. Divide shrimp mixture between bread slices, spreading shrimp mixture out in an even layer. Top with two packets sesame seeds, gently pressing to adhere. Set aside.


In a small bowl, whisk together remaining cornstarch and 2 tsp water. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add remaining scallion whites and cook, stirring, until fragrant, about 1 minute. Add pork, hoisin, remaining vinegar, and cornstarch mixture to pan; stir. Cook until pork is warmed through and sauce has thickened, 2-3 minutes. Turn off heat.


Unroll room temperature pie crust onto a work surface. (TIP: Lightly flour work surface before unrolling to prevent sticking.) Trim about 1 inch from edges of dough to form an 8½-by-8½-inch square; cut into 9 smaller squares. Roll each piece out into a 3½-by-3½-inch square. Add 1 TBSP pork mixture to one corner of each square, leaving a ¼-inch border around the edges. (TIP: Save any remaining filling for another use—it’s great in tacos or rice bowls!) Using a brush or your fingers, lightly brush the edges with water. Fold dough over filling to form a triangle. Use a fork to crimp the edges together to seal.


Arrange pork pastries on a baking sheet. Brush tops with melted butter; sprinkle with remaining sesame seeds. Cut a small slit on the top of each pastry. Bake on middle rack until pastry is golden brown, 15-18 minutes.


While pastries cook, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Carefully add shrimp toasts shrimp sides down and cook until shrimp is opaque and cooked through, 3-4 minutes (cook in batches if needed). Carefully flip toasts; cook until bread is toasted, 2-3 minutes more. AIR FRYER ALTERNATIVE: Coat an air fryer basket with cooking spray; arrange shrimp toasts, shrimp sides up, side by side in basket. Coat tops of shrimp toasts with cooking spray. Air fry at 330 degrees for 8 minutes, or until shrimp is opaque and cooked through and bread is toasted.


In a third small bowl, whisk together chili sauce, mayonnaise, and salt and pepper to taste. Cut shrimp toasts into 3 pieces each. Place bowls of cucumber salad and chili mayo on a serving platter. Arrange shrimp toasts around mayo for dipping. Add pork pastries to platter. Garnish everything with scallion greens and serve.