Double Veggie Gyoza & Plant-Based Mayo
with Sesame Sweet Potato Chunks & Japanese Mixed Leaf Salad
If you want a new side to your standard gyoza meal, then look no further. Instead of rice, or noodles or more gyozas, we came up with the brilliant idea to pair sesame sweet potato chunks with your vegetable gyoza tonight. This one could really be the start of a whole new dynamic pairing!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bunch
spring onion
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
Plant-Based Mayonnaise
1 packet
ginger paste
1 bag
mixed salad leaves
2
sweet potato
½ punnet
Snacking Tomatoes
1 bag
Pea Pods
2 packet
vegetable gyoza
(Contains Gluten, Wheat, Sesame; May be present: Soy. )
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
1 sachet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
¼ cup
water
½ tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into small chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, add sesame seeds, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the sweet potato chunks between two trays.
• Meanwhile, halve snacking tomatoes. • Thinly slice spring onion. • Trim and roughly chop pea pods.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook ginger paste and spring onion, until fragrant, 1 minute. Transfer to a small bowl. • Add soy sauce mix and the brown sugar to ginger oil mixture and stir to combine.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add vegetable gyozas, flat-side down, in a single layer. Cook, until starting to brown, 1-2 minutes. • Add the water (watch out, it may spatter!) and cover tightly with foil or a lid. • Cook until the water has evaporated and gyozas are tender and softened, 4-5 minutes.
TIP: Cook vegetable gyozas in batches for the best results.
• Meanwhile, in a medium bowl, combine mixed salad leaves, snacking tomatoes, pea pods, Japanese style dressing and a drizzle of olive oil. • Season with salt and pepper.
• Divide sesame sweet potato chunks, vegetable gyozas and Japanese mixed leaf salad between plates. • Spoon gyoza sauce over gyozas. • Serve with plant-based mayonnaise. Enjoy!