Golden Veggie Gyozas & Cucumber Salad

Name: Golden Veggie Gyozas & Cucumber Salad with Sesame Peanut Dressing
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 cucumber; 1 packet celery; 1 packet vegetable gyoza; ¼ cup water (for the gyoza); 1 packet peanut butter; ⅓ cup water (for the sauce); 1 packet sesame dressing; 1 tsp vinegar (white wine or rice wine); 1 tsp brown sugar; 1 tsp low sodium soy sauce; 1 packet mixed salad leaves; 1 packet japanese-style dressing; 1 packet coriander

with Sesame Peanut Dressing

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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!

Tags:

Calorie Smart

•Veggie

Allergens:

Gluten

•Wheat

•Sesamzaad

•Jordnødder

•Egg

•Soja

•Gluten/Gluten

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

cucumber

1 packet

celery

1 packet

vegetable gyoza

1 packet

peanut butter

1 packet

sesame dressing

1 packet

mixed salad leaves

1 packet

japanese-style dressing

1 packet

coriander

Not included in your delivery

olive oil

¼ cup

water (for the gyoza)

⅓ cup

water (for the sauce)

1 tsp

vinegar (white wine or rice wine)

1 tsp

brown sugar

1 tsp

low sodium soy sauce

Nutritional Values

Energy (kJ)2339 kJ

Calories559 kcal

Fat33.1 g

of which saturates4 g

Carbohydrate51.2 g

of which sugars12.9 g

Dietary Fibre6.5 g

Protein14.2 g

Sodium1029 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

Cooking Steps

• 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!