Dim Sum Platter
with Shrimp Toasts & Hoisin Pork Pastries | 6 servings
- Wheat
- Shellfish
- Soy
- Sesame
- Eggs
- Milk
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!
Ingredients
2 unit
Pie Crusts
(Contains: Wheat)
2 unit
Mini Cucumber
4 unit
Scallions
10 teaspoon
Rice Wine Vinegar
8 ounce
Pulled Pork
10 ounce
Shrimp
(Contains: Shellfish)
2 tablespoon
Cornstarch
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
Mayonnaise
(Contains: Eggs)
1 tablespoon
Sesame Oil
(Contains: Sesame)
Not included in your delivery
Salt
Pepper
2.5 teaspoon
Sugar
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the shrimp toast, while the hoisin pork pastries received mixed reviews; some found them delicious, others too sweet.
- Ease of prep: Customers found this recipe challenging and time-consuming, with numerous steps and dishes to clean.
- Suggestions: Consider using wonton wrappers instead of pie crust for a more authentic texture and easier preparation.
- Portions: Some felt there wasn't enough pork filling, while others had excess; using both pie crusts could help balance this.
- Cooking tips: Toast the bread separately and cook shrimp mixture alone for easier handling; consider baking shrimp toasts for better results.
Reviews from our home cooks
The shrimp toast was so good and tasted great. The pork pastry had issues - the pie crust tasted bitter and the filling was very sickly sweet, even using only two bags of hoisin. Some adjustments to the pork sauce need to be made and maybe use a frozen puff pastry instead of a pie crust. Overall the experience making them was fun, but only 50% tasty!
Pork pastries were a hit! Shrimp toast requires the spicy mayo for full flavor. Also, cooking the toast upside down with the shrimp was messy and difficult to keep together. Would rather have toasted the bread separately and just cooked the shrimp in a pan.
Shrimp toasts took twice as long, entire recipe took almost two hours! The pork patties could not hold a tablespoon full of filling. Way too many sesame seeds, needed more dipping sauce for individual dipping. That all said - the end result was DELICIOUS! We LOVE cooking and trying new recipes, this was just a really long one. Directions need to say to bust out THREE (or four) cookie sheets; one for patties one for prepped shrimp toasts and one for cooked shrimp toasts to stay warm on. We very much enjoyed it though!
Delicious food as always. Save money by using all green onions instead of whites only. It'll work just fine. However the pork/hoisin sauce needed to be cooked first to give it ample cooling time. Omit pie crust and replace with 12 wonton wrappers to keep authenticity. No butter, use water to stick wonton together and glue sesame seeds on top for garnish. Very lengthy instructions that could be cut by 25% as it's pretty questy in the first place. May be a little ambitious for average cook. I will always end my suggestions with how delicious I find your recipes.
My partner raved about the flavors and I enjoyed it, too. But the pies were hard to make and I have some experience with pastry (though I'm no expert). If I flattened the dough as instructed, it stretched too tautly and the filling came through.
Love this dim sum platter but, there was not enough pulled pork for the filling. There was leftover pie crust.
AWESOME! Both were delicious but the shrimp toast was out of this world.
These were a bit more challenging to make. Although they were delicious. I probably won't reorder despite the 5 stars. They were delicious! 5 stars for flavor.
A lot of messy dishes, it was very unique. That's what we like best about Hello Fresh is that we get to try things that we otherwise wouldn't have tried.
A bit of extra instructions with this recipe and more time prepping, but it was well worth it!
