Golden Veggie Gyozas & Pea Pod Salad
with Sesame Peanut Dressing
- Gluten
- Sesame
- Wheat
- Eggs
- Soy
- Peanuts
- May contain traces of allergens
- Soy
- Milk
- Almond
- Brazil nut
- Cashew
- Sesame
Ingredients
1 packet
Vegetable Gyoza
(Contains: Gluten, Sesame, Wheat May be present: Soy)
1 packet
Coriander
1 packet
Pea Pods
1 packet
Sesame Dressing
(Contains: Gluten, Sesame, Wheat, Eggs, Soy May be present: Milk)
1
Pear
1 packet
Peanut Butter
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Sesame)
1 packet
Japanese Dressing
(Contains: Sesame, Soy)
1 packet
Mixed Salad Leaves
Cooking Steps
• Trim and thinly slice pea pods lengthways. Thinly slice pear into wedges (see ingredients).
• 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 - 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 bowl and cover to keep warm.
• Wipe out frying pan and return to medium-high heat. • Whisk peanut butter and the water (for the sauce), 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 pea pods, pear, mixed salad leaves and Japanese style dressing. Season with salt and pepper. • Divide pea pod salad between bowls. Top with pan fried veggie gyozas. Spoon over sesame peanut dressing. • Tear over coriander. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The sesame peanut dressing was a highlight for many, and the combination of fresh salad and gyozas was well received. Some found the overall dish mild and lacking depth, so adding fresh chilli on top can help boost the flavour.
- Ease of prep: Slicing the pea pods was noted as a minor chore, but the dish is otherwise straightforward to put together.
- Suggestions: Several reviewers found the sauce too watery; whisking the peanut butter thoroughly and adjusting the liquid ratio can help achieve a thicker consistency. One reviewer suggested omitting the vinegar from the peanut sauce, finding that soy sauce and brown sugar alone gave a better flavour balance.
- Leftovers: No substantive feedback was provided on this.
- Portions: Many customers across two- and three-person servings felt the meal was on the light side, more like a starter than a main, so consider supplementing the salad base if you are particularly hungry.
- Gyoza texture: Some found the gyozas turned soggy or fell apart; steaming them first, allowing them to dry, then pan-frying flat-side down in a hot frying pan may help achieve a crispier result.
