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Veggie Potstickers & Pear Salad
Veggie Potstickers & Pear Salad

Veggie Potstickers & Pear Salad

with Soy-Sriracha Dressing & Crispy Shallots

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.

Tags:
Climate Superstar
•Calorie Smart
•Veggie
Allergens:
Gluten
•Sesame
•Wheat
•Soy

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.

Preparation Time15 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

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.)

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

1 tbs

soy sauce

(Contains: Soy; May be present: Gluten.)

Nutritional Values

Calories396 kcal
Energy (kJ)1660 kJ
Fat19 g
of which saturates3.9 g
Carbohydrate54.9 g
of which sugars13.9 g
Dietary Fibre6.9 g
Protein14.6 g
Sodium1160 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan
•Lid

Cooking Steps

Get prepped
1

• Roughly chop cucumber.
• Thinly slice pear into wedges.

Cook the potstickers
2

• 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. 

Make the dressing & assemble the salad
3

• 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.

Finish & serve
4

• Divide pear salad between bowls. 
• Top with veggie gyozas and drizzle over soy-sriracha dressing.
• Sprinkle over crispy shallots to serve. Enjoy!

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