NZ Vegetable Gyozas & Sesame Fries
with Sweet Chilli Lime Slaw & Ponzu Dip
- Sesame
- Gluten
- Wheat
- Soy
- Soy
- May contain traces of allergens
- Almond
- Eggs
- Fish
- Milk
- Sesame
- Sulphites
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Crispy Shallots
1 packet
Sweet Chilli Sauce
1
Cucumber
1 packet
Vegetable Gyozas
(Contains: Sesame, Gluten, Wheat; )
1 packet
Slaw Mix
1 packet
Ponzu Sauce
(Contains: Gluten, Wheat, Soy; May be present: Almond, Eggs, Fish, Milk, Sesame, Sulphites)
1
Lime
2 packet
Potato
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
Nutrition Values
Cooking Steps
* Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. * Place on a lined oven tray with mixed sesame seeds. Drizzle with olive oil, season with salt and toss to coat.
* Bake fries until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
* Meanwhile, thinly slice cucumber into half-moons. Slice lime into wedges.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• When the 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 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 Asian slaw mix, sweet chilli sauce, a good squeeze of lime juice and a drizzle of olive oil. Season to taste.
* Divide sesame fries, vegetable gyozas and sweet chilli lime slaw between plates. * Serve ponzu sauce with dumplings. * Serve fries with mayonnaise and any remaining lime wedges. Garnish with crispy shallots. Enjoy!
