Double Veggie Potstickers & Ginger Wombok Salad

Name: Double Veggie Potstickers & Ginger Wombok Salad with Sriracha & Crispy Shallots
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 packet celery; 1 pear; 2 packet vegetable gyoza; ¼ cup water; 1 packet Ginger Lemongrass Paste; 1 tbs soy sauce; 1 packet mayonnaise; 1 packet Shredded Wombok; 1 packet mixed salad leaves; 1 packet sriracha; 1 sachet crispy shallots

with Sriracha & Crispy Shallots

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Give tasty veggie gyozas some heat with sriracha 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.

This recipe is under 650kcal per serving.

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 packet

celery

pear

2 packet

vegetable gyoza

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

1 packet

Ginger Lemongrass Paste

1 packet

mayonnaise

(Contains: Eggs;)

1 packet

Shredded Wombok

1 packet

mixed salad leaves

1 packet

sriracha

(May be present: Soy.)

1 sachet

crispy shallots

Not included in your delivery

olive oil

¼ cup

water

1 tbs

soy sauce

(Contains: Gluten, Soy;)

Nutritional Values

Energy (kJ)3127 kJ

Calories747 kcal

Fat36.9 g

of which saturates5.8 g

Carbohydrate96.9 g

of which sugars19.7 g

Dietary Fibre7.7 g

Protein16 g

Sodium1589 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Lid

Cooking Steps

• Finely chop celery. • 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. Transfer to a plate.

TIP: Cook gyozas in batches if your pan is getting crowded.

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