Pork Dumplings & Thai Basil Chicken Spring Rolls Board
with Pickled Cucumbers & Sesame Slaw | 4-6 Servings
- Sesame
- Soy
- Wheat
SUMM! is committed to making their products in small batches using high-quality ingredients and a whole lot of love! This easy-to-assemble board comes with SUMM’s pork and shiitake mushroom gyoza (Japanese-style dumplings), plus their Thai basil chicken spring rolls. Turn this spread into an obsession-worthy appetizer by whipping up a crunchy sesame slaw and tangy pickled cucumbers to serve on the side.
Ingredients
1 unit
Pork & Shiitake Gyoza Dumplings
(Contains: Sesame, Soy, Wheat)
1 unit
Thai Basil Chicken Spring Rolls
(Contains: Sesame, Soy, Wheat)
2 piece
Cucumber
8 ounce
Coleslaw Mix
3 ounce
Asian Sesame Dressing
(Contains: Sesame, Soy, Wheat)
1.7 ounce
Rice Wine Vinegar
Not included in your delivery
1.5 teaspoon
Sugar
Salt
Pepper
1 teaspoon
Cooking Oil
Cooking Steps
Adjust rack to top position and preheat oven to 375 degrees. Wash and dry produce.
Place spring rolls on a baking sheet and bake, flipping halfway through, until golden and crispy, 18-20 minutes.
Trim and halve cucumbers lengthwise; slice into ½-inch-thick half-moons. In a medium bowl, toss cucumbers with vinegar, 1½ tsp sugar, and a big pinch of salt. Set aside to pickle, stirring occasionally. In a second medium bowl, toss coleslaw mix with sesame dressing. Season with salt and pepper to taste.
Heat a large drizzle of oil in a large pan over medium-high heat. Add gyoza, flat sides down, and cook for 1 minute. Carefully add ⅓ cup water; cover and cook until water has evaporated and bottoms are crispy, 4-5 minutes.
Serve with sauces on the side for dipping.
RECIPE SUGGESTION (Additional ingredients not included.) Have any fresh cilantro or scallions on hand? Add some to the pickled cucumbers and sesame slaw for extra brightness!
