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Double Veggie Potstickers & Ginger Wombok Salad
Double Veggie Potstickers & Ginger Wombok Salad

Double Veggie Potstickers & Ginger Wombok Salad

with Sriracha & Crispy Shallots

Give tasty veggie gyozas some heat with a sriracha-mayo drizzle and you have flavourful potstickers to go with a delicious ginger salad bowl. The salad is so flavourful, you won't even miss the usual rice in this dish.

We’ve replaced the cucumber in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Veggie
Allergens:
Gluten
•Wheat
•Sesame
•Soy
•Eggs

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 Time15 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

tomato

1

pear

2 packet

vegetable gyoza

1 packet

Ginger Lemongrass Paste

1 packet

sriracha

1 packet

mayonnaise

1 packet

Shredded Wombok

1 packet

mixed salad leaves

1 sachet

crispy shallots

Not included in your delivery

olive oil

¼ cup

water

1 tbs

soy sauce

Nutritional Values

Energy (kJ)3153 kJ
Calories753 kcal
Fat36.9 g
of which saturates5.8 g
Carbohydrate99.2 g
of which sugars21.2 g
Dietary Fibre8 g
Protein16.2 g
Sodium1581 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan
•Lid

Cooking Steps

1
1

• Roughly chop cucumber. • Thinly slice pear into wedges.

2
2

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the 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 with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

3
3

• In a small heatproof bowl, combine ginger lemongrass paste and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Stir in the soy sauce, sriracha and mayonnaise until combined. • In a large bowl, combine shredded wombok, mixed salad leaves, pear and cucumber. Season to taste.

4
4

• Divide salad between bowls. Top with veggie potstickers and drizzle over soy ginger dressing. • Sprinkle over crispy shallots. Enjoy!

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