Veggie Gyozas & Sesame Carrot Ribbon Salad
with Rice & Sriracha Drizzle
Our favourite veggie-filled parcels sear up in the pan until crispy and are served up on a bed of fragrant rice and a tasty carrot ribbon and radish salad tossed in sesame dressing. Serve with a soy dipping sauce and drizzle with sriracha for a little spicy kick.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Cos Lettuce
1 sachet
Coriander
1 packet
Jasmine rice
1 packet
Sesame Dressing
(Contains: Soy, Eggs, Wheat, Gluten, Sesame; May be present: Cashew, Fish, Milk, Almond)
1 packet
Sriracha
(May be present: Fish, Milk, Almond, Sesame, Eggs, Soy, Wheat, Gluten)
1
Carrot
2
Garlic
1 packet
Vegetable Gyozas
(Contains: Wheat, Gluten, Sesame; )
1 packet
Soy Sauce Mix
(Contains: Soy, Wheat, Gluten; )
2
Radish
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
1 tsp
sesame oil
(Contains: Sesame; )
¼ cup
water (for the dumplings)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic.
• In a medium saucepan, heat a drizzle of olive oil
over medium heat.
• Cook garlic until fragrant, 1-2 minutes.
• Add jasmine rice, the water (for the rice) and
a generous pinch of salt, stir, then bring to the
boil.
• Reduce heat to low and cover with a lid.
• Cook for 12 minutes, then remove from heat
and keep covered until rice is tender and water is
absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so
don't peek!
• Meanwhile, roughly chop coriander and cos
lettuce (see ingredients).
• Using a vegetable peeler, peel carrot into
ribbons. Thinly slice radish.
• In a small bowl, combine soy sauce mix, the
sesame oil and a good pinch of brown sugar.
Set aside.
• Heat a large frying pan over 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 (for the gyozas) (watch out, it may
spatter!) and cover with a lid (or foil).
• Cook until the water has evaporated and gyoza
are tender and softened, 4-5 minutes.
• In a large bowl, combine cos lettuce, carrot,
radish, coriander and sesame dressing. Season
to taste and toss to coat.
• Divide rice and sesame carrot ribbon salad
between bowls.
• Top with veggie gyozas.
• SPICY! Use less sriracha if you're sensitive to heat!
Drizzle over sriracha. Serve with soy dipping
sauce. Enjoy!
