Give tasty veggie gyozas some heat with a sriracha-mayo drizzle and you have flavourful potstickers to go with a delicious ginger salad bowl. The salad is so flavourful, you won't even miss the usual rice in this dish.
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.
1 packet
Mixed Salad Leaves
1 packet
Shredded Cabbage Mix
1 packet
Sriracha
(May be present: Soy.)
1 sachet
Crispy Shallots
1 packet
Ginger Lemongrass Paste
1
Pear
1
Cucumber
1 packet
Vegetable Gyoza
(Contains: Gluten, Sesame, Wheat; May be present: Soy.)
1 drizzle
olive oil
¼ cup
water
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
• Roughly chop cucumber.
• Thinly slice pear into wedges.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• When the oil is hot, add vegetable gyozas, 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 with a lid (or foil).
• Cook until the water has evaporated and gyozas are tender and softened,
4-5 minutes. Transfer to a plate.
• In a small microwave-safe bowl, combine ginger lemongrass paste and a
drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Stir in the
soy sauce, sriracha and mayonnaise until combined.
• In a large bowl, combine shredded cabbage mix, mixed salad leaves, pear
and cucumber. Season with salt and pepper to taste.
TIP: Sriracha is slightly spicy, use less if you’re sensitive to heat.
• Divide pear salad between bowls.
• Top with veggie gyozas and drizzle over soy-sriracha dressing.
• Sprinkle over crispy shallots to serve. Enjoy!