Double Veggie Potstickers & Pear Salad
with Soy-Sriracha Dressing & 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 packet
Vegetable Gyoza
(Contains: Gluten, Sesame, Wheat; May be present: Soy.)
1 packet
Shredded Cabbage Mix
1 packet
Mixed Salad Leaves
1 sachet
Crispy Shallots
1
Pear
1 packet
Ginger Lemongrass Paste
1
Cucumber
1 packet
Sriracha
(May be present: Soy.)
Not included in your delivery
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
1 drizzle
olive oil
¼ cup
water
Utensils
Cooking Steps
• Roughly chop cucumber.
• Thinly slice pear into wedges.
• 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.
• 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 cabbage, mixed salad leaves, pear and cucumber. Season to taste.
• Divide salad between bowls. Top with veggie potstickers and drizzle over soy ginger dressing.
• Sprinkle over crispy shallots. Enjoy!
