Double Veggie Gyozas & Crispy Sesame Potatoes

• Meanwhile, cut tomato into thin wedges.
• Slice cucumber(see ingredients) into 
half-moons.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook ginger paste until 
fragrant, 1 minute. Transfer to a small bowl.
• Add soy sauce mix, plant based mayo and 
the brown sugar to ginger oil mixture and stir 
to combine. 

• Return the frying pan to medium-high heat with 
a drizzle of olive oil.
• When 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 tightly with a lid (or foil).
• Cook until the water has evaporated and gyozas 
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 to taste with salt and pepper.