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!
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.
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
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.)
• Slice cucumber into half-moons. • Finely chop celery.
• 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, brown sugar and low sodium soy sauce, stirring to combine.
• 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!