Asian Cucumber Salad with Gyozas

Ingredients

• 1 package of SUMM! Pork & Shiitake Gyoza Dumplings
• 3-4 baby cucumbers
• 2 tbsp of salt (for salting the cucumbers)
• ½ tbsp sesame oil
• 1 tbsp black vinegar
• 1 tbsp soy sauce
• 1 tbsp chili oil with sediment
• 1 tsp honey or sugar
• 1 garlic gloved
• Toasted sesame seeds

Directions

1. Wash your cucumbers and slice the tips off before laying flat on top of a pair of chopsticks (use your least favourite pair!).
2. Salt your cucumbers generously and set aside for 15 minutes until bendable. Rinse with cold water to wash out the excess salt and pat dry.
3. Slice the cucumbers diagonally, rotate to the uncut side, then slice vertically. *Slice the cucumbers in half after to make it easier to eat.
4. In a small bowl, mix sesame oil, black vinegar, soy sauce, chili oil with sediment, and honey until mixture is homogenous.
5. Pan fry Gyozas according to the instructions on the package.
6. Drizzle with sauce and then top with sesame seeds before serving.
7. Enjoy!

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