Veggie Potsticker Dumplings & Fried Rice
with Steamed Asian Greens & Sriracha
- Wheat
- Gluten
- Soy
- Sesame
- Almond
- Sesame
- Eggs
- Soy
- Milk
- Fish
- Wheat
- Gluten
- May contain traces of allergens
Dumpling night just got a glow-up! These crispy veggie potsticker dumplings are packed with flavour and paired with golden fried rice for the ultimate comfort combo — fast, fun, and totally satisfying.
Ingredients
1 tin
Sweetcorn
1 packet
Jasmine rice
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1
Lime
1
Spring Onion
1 sachet
Asian BBQ seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Vegetable Gyozas
(Contains: Wheat, Gluten, Sesame; )
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
1
Baby Broccoli
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside.
• Meanwhile, trim baby broccoli and slice any thicker stalks lengthways. Thinly slice spring onion. Slice lime into wedges. Drain sweetcorn.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook corn and half the spring onion, until tender, 2-3 minutes. • Push veggies to the side, crack the egg into the pan and scramble until cooked through, 1 minute.
• Reduce heat to medium, add Asian BBQ seasoning and cook, until fragrant, 1 minute. • Add the cooked rice, soy sauce mix and the sesame oil and cook, stirring, until well combined, 2-3 minutes. • Transfer rice directly to serving bowls, season and cover to keep warm.
• 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.
• Add baby broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave on high until just tender, 2-4 minutes. Drain and return to bowl and season with salt and pepper. • Divide fried rice and steamed baby broccoli between bowls. Top rice with veggie potstickers. • Drizzle over sriracha. Garnish with the remaining spring onion. Serve with lime wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The Asian BBQ spice mix was a standout, though some felt the rice needed more seasoning.
- Ease of prep: Reviewers found this to be a delicious and easy meal to prepare.
- Suggestions: Consider pan-frying the dumplings for a crispy texture; some preferred this method over using them in soup.
- Portions: Several customers mentioned generous servings with ample flavour.
