Veggie Gyoza & Dipping Sauce
with Sesame Sweet Potato Fries & Slaw
- Sesame
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Ingredients
1
Pear
1 packet
Coriander
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
Plant-Based Mayonnaise
1 packet
Shredded Cabbage Mix
1 packet
Vegetable Gyoza
(Contains: Sesame, Gluten, Wheat; May be present: Soy.)
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
2
Sweet Potato
Cooking Steps
ā¢ Preheat oven to 240Ā°C/220Ā°C fan-forced. ā¢ Cut sweet potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and sprinkle over the mixed sesame seeds. Toss to coat. ā¢ Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.
ā¢ Meanwhile, thinly slice pear into wedges. ā¢ In a medium bowl, combine plant-based mayonnaise, soy sauce and a drizzle of rice wine vinegar.
ā¢ When fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook vegetable gyoza, flat-side down, in a single layer, until starting to brown, 1-2 minutes. ā¢ Add the water (watch out, it may spatter!). Cover tightly with foil or a lid. Cook until tender and the water has evaporated, 4-5 minutes. ā¢ Meanwhile, add the shredded cabbage mix, pear and a drizzle of olive oil to bowl with the mayo-soy dressing. Toss to combine.
ā¢ Roughly chop coriander. ā¢ Divide veggie gyoza, sesame sweet potato fries and slaw between plates. ā¢ Sprinkle with coriander. Serve with Japanese dressing for dipping.
