Double Veggie Gyoza & Sesame Mayo

Name: Double Veggie Gyoza & Sesame Mayo with Potato Fries & Japanese Mixed Leaf Salad
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 2 potato; 1 tomato; 1 spring onion; 1 cucumber; 1 packet ginger paste; 1 packet soy sauce mix; 2 packet vegetable gyoza; ¼ cup water; 1 bag mixed salad leaves; 1 sachet sesame seeds; 1 packet Japanese dressing; 1 packet plant-based aioli

with Potato Fries & Japanese Mixed Leaf Salad

Up to 180$ + Free Treats / Extras for Life

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 your classic potato fries with your vegetable gyoza tonight. This one, could really be the start of a whole new dynamic pairing!

Tags:

Plant Based

Allergens:

Soy

•Gluten

•Wheat

•Sesame

The quantities provided above are averages only.

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

tomato

spring onion

cucumber

1 packet

ginger paste

2 packet

vegetable gyoza

(Contains: Gluten, Wheat, Sesame; May be present: Soy.)

1 bag

mixed salad leaves

1 sachet

sesame seeds

(Contains: Sesame; May be present: Soy, Gluten, Milk, Peanuts, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)

1 packet

Japanese dressing

(Contains: Soy, Sesame;)

1 packet

plant-based aioli

Not included in your delivery

olive oil

1 packet

soy sauce mix

(Contains: Soy, Gluten, Wheat;)

¼ cup

water

Nutritional Values

Energy (kJ)3851 kJ

Fat42.5 g

of which saturates4.5 g

Carbohydrate110.9 g

of which sugars20.5 g

Protein22.2 g

Sodium2237 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Lid

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide fries between two trays.

• Meanwhile, slice tomato into wedges. Thinly slice spring onion. Thinly slice cucumber into half-moons. • In a small bowl, combine sesame seeds, plant-based mayonnaise, the soy sauce, the sugar and the rice wine vinegar.

• In a large frying pan, heat a drizzle of olive oil, ginger paste and spring onion over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. • Add soy sauce mix to ginger oil mixture and combine.

• Return frying pan to a medium-high heat with a drizzle of olive oil. • When oil is hot, add vegetable gyoza, 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 gyoza are tender and softened, 4-5 minutes.

TIP: Cook gyoza in batches for the best results!

• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, cucumber, Japanese dressing and a drizzle of olive oil. • Season with salt and pepper.