Veggie Gyoza & Sesame Aioli
with Potato Fries & Japanese Mixed Leaf Salad
- Sesame
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
Now this is a pairing that you don't come across often - golden and crispy fries with veggie gyoza! We've taken some Asian flavours and combined them with some Western hits and have created this masterpiece. Don't knock it before you try it!
Ingredients
2
potato
1
tomato
1 bunch
spring onion
1
cucumber
1 sachet
sesame seeds
(Contains: Sesame May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
plant-based aioli
1 packet
ginger paste
1 packet
vegetable gyoza
(Contains: Gluten, Wheat, Sesame May be present: Soy.)
1 bag
mixed salad leaves
1 packet
Japanese dressing
(Contains: Sesame, Soy)
Not included in your delivery
olive oil
1.5 tbs
soy sauce
(Contains: Gluten, Soy)
1 sachet
soy sauce mix
(Contains: Soy, Gluten, Wheat)
¼ cup
water
½ tsp
vinegar (white wine or rice wine)
½ tsp
sugar
Utensils
Cooking Steps
• See 'air fryer tips' (below). Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, slice tomato into wedges. Thinly slice spring onion. Thinly slice cucumber into half-moons. • In a small bowl, combine sesame seeds, plantbased aioli, the soy sauce, sugar and vineg
• In a large frying pan, heat a drizzle of olive oil, ginger paste and spring onion over mediumhigh heat. Cook until fragrant, 1 minute. Transfer to a small bowl. • Add soy sauce mix to ginger oil mixture and combine.
• Return frying pan to a medium-high heat with a drizzle of olive oil. • When oil is hot, add vegetable gyoza, flat-side down, in a single layer. Cook until starting to brown, 1-2 minutes. • Add the water (watch out, it may spatter!) and cover tightly with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes.
• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, cucumber, Japanese dressing and a drizzle of olive oil. • Season with salt and pepper.
• Divide fries, vegetable gyoza and Japanese mixed leaf salad between plates. • Spoon gyoza sauce over gyoza. • Serve with sesame aioli. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the delicious Asian-inspired flavours, especially praising the sesame aioli and gyoza sauce.
- Ease of prep: Some found the instructions confusing, particularly regarding sauce preparation. Cooking gyoza properly took longer than stated for some.
- Suggestions: Several suggested oven-baking the gyoza for extra crispiness. Some preferred rice or veggies instead of chips as a side.
- Portions: Many felt the meal was too small, particularly wanting more gyoza per person.
- Combinations: While some enjoyed the unique pairing, others found chips an odd match with gyoza and salad.
