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Veggie Gyoza & Japanese Dipping Sauce

Veggie Gyoza & Japanese Dipping Sauce

with Sesame Sweet Potato Fries & Slaw

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From the seared gyoza to the fragrant fries and pear slaw (spiked with soy and plant-based mayo!), there's a lot to love in this Japanese-inspired veggie dish. Bring it all together with a sprinkle of coriander, and a side of Japanese style dipping sauce.

Tags:QuickEasy PrepPlant Based
Allergens:SesameGlutenSoy

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

sweet potato

1 packet

mixed sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1

pear

1 packet

plant-based mayonnaise

1 bag

shredded cabbage mix

1 bag

coriander

1 packet

Japanese dressing

(ContainsSesame, Soy)

1 packet

vegetable gyoza

(ContainsSesame, Gluten)

Not included in your delivery

olive oil

1 tsp

soy sauce

(ContainsGluten, Soy)

1 drizzle

rice wine vinegar

¼ cup

water

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2932 kJ
Fat33.9 g
of which saturates3.2 g
Carbohydrate80.7 g
of which sugars26.4 g
Protein14.3 g
Sodium864 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Lid
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 240°C/220°C fan-forced. • 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. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays.

2

• Meanwhile, thinly slice pear into wedges. • In a medium bowl, combine plant-based mayonnaise, soy sauce and a drizzle of rice wine vinegar.

3

• 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. • 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. • Meanwhile, to bowl with the mayo-soy dressing, add the shredded cabbage, pear and a drizzle of olive oil. Toss to combine.

4

• Roughly chop coriander. • Divide veggie gyoza, sesame sweet potato fries and slaw between plates. • Sprinkle with coriander. Serve with Japanese dressing for dipping.