Golden Veggie Gyozas & Smashed Cucumber Salad
with Roast Pumpkin & Sesame Peanut Dressing
- Sesame
- Soy
- Peanuts
- Eggs
- Gluten
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
- Sesame
We are the experts in adding our fave veggie gyozas into every and any meal. In this new fusion dish, add pan-seared golden gyozas to this delectable cucumber salad. It’s made even better once you drizzle the sesame peanut dressing over the top. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Coriander
1
Cucumber
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Mixed Salad Leaves
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Peanut Butter
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Sesame.)
1
Pumpkin
1
Red Radish
1 packet
Sesame Dressing
(Contains: Sesame, Soy, Eggs, Gluten, Wheat; May be present: Milk.)
1 packet
Vegetable Gyoza
(Contains: Sesame, Gluten, Wheat; May be present: Soy.)
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar (for the pickle)
¼ cup
water (for the gyoza)
0.38 cup
water (for the sauce)
1 drizzle
White Wine Vinegar (for the salad)
1 tsp
brown sugar
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into bite-sized chunks. Thinly slice red radish.
- Place pumpkin on a lined oven tray. Season with salt and drizzle with olive oil and toss to coat.
- Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
- Using a meat mallet or rolling pin, smash cucumbers until they split open on the sides, then roughly chop.
- In a medium bowl, combine the vinegar (for the pickle) and a good pinch of sugar and salt.
- Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
- 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 (for the gyoza) and cover with a lid or foil (watch out, the water may spatter!).
- Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a bowl and cover to keep warm.
- Wipe out frying pan and return to medium-high heat.
- To the pan, add peanut butter and the water (for the sauce), whisk until well combined, 1 minute.
- Remove from heat, and add sesame dressing, the vinegar (for the salad), brown sugar and low sodium soy sauce, stirring to combine.
- In a large bowl, combine smashed cucumber, roasted pumpkin, mixed salad leaves and Japanese style dressing. Season with salt and pepper.
- Divide cucumber and pumpkin salad between bowls.
- Top with pan fried veggie gyozas and spoon over sesame peanut dressing.
- Tear over coriander to serve. Sprinkle over mixed sesame seeds. Enjoy!
