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Golden Veggie Gyozas & Cucumber Salad
Golden Veggie Gyozas & Cucumber Salad

Golden Veggie Gyozas & Cucumber Salad

with Sesame Peanut Dressing

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.

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

Allergens:
Egg
Gluten
Sesamzaad
Soja
Hvede
Jordnødder

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 Time20 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1

Pear

1 packet

Coriander

1 packet

Pea Pods

1 packet

Sesame Dressing

(Contains: Egg, Gluten, Sesamzaad, Soja, Hvede; May be present: Latte.)

1 packet

Vegetable Gyoza

(Contains: Gluten, Sesamzaad, Hvede; May be present: Soja.)

1 packet

Peanut Butter

(Contains: Jordnødder; May be present: Mandeln, Paranüsse, Kaschunüsse, Sesamsamen.)

1 packet

Japanese Dressing

(Contains: Sesamzaad, Soja;)

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

¼ cup

water (for the gyoza)

0.38 cup

water (for the sauce)

1 tsp

vinegar (white wine or rice wine)

1 tsp

brown sugar

1 tsp

soy sauce

(Contains: Soja; May be present: Glutenhaltiges Getreide.)

Nutritional Values

Calories566 kcal
Energy (kJ)2370 kJ
Fat32.6 g
of which saturates4 g
Carbohydrate54.5 g
of which sugars16 g
Dietary Fibre6.3 g
Protein18 g
Sodium1040 mg
The average adult daily energy intake is 8700 kJ

Utensils

Lid

Cooking Steps

1

• Slice cucumber into half-moons. • Finely chop celery.

Cook the veggie gyoza
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 (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.

3

• 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, brown sugar and low sodium soy sauce, stirring to combine.

4

• In a large bowl, combine cucumber, celery, mixed salad leaves and Japanese style dressing. Season with salt and pepper. • Divide cucumber salad between bowls. • Top with pan fried veggie gyozas and spoon over sesame peanut dressing. • Tear over coriander to serve. Enjoy!

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