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

Double Veggie Potstickers & Ginger Wombok Salad

with Sriracha & Crispy Shallots

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
•Egg

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

1

pear

2 packet

vegetable gyoza

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

1 packet

Ginger Lemongrass Paste

1 packet

mayonnaise

(Contains Egg;)

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;)

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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

1
1

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

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

3
3

• 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.

4
4

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