Veggie Gyoza Rice Bowl
with Charred Corn Slaw & Sriracha Mayo
When word gets out that you’re having dumplings for dinner, you better set some extra places at the table because everyone will want a serving (or two)! No one can resist them drizzle in sriracha mayo and sprinkled in crispy shallots for crunch.
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 packet
Crispy Shallots
1 packet
Asian Chilli Dressing
(Contains: Soy; )
1 tin
Sweetcorn
1 packet
Jasmine rice
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1
Celery
1 packet
Sriracha
(May be present: Soy, Sesame, Fish, Eggs, Almond, Milk, Wheat, Gluten)
1 packet
Vegetable Gyozas
(Contains: Gluten, Sesame, Wheat; )
1 packet
Shredded Cabbage Mix
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. 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, thinly slice celery. Drain the sweetcorn. • In a small bowl, combine sriracha and mayonnaise. Season to taste and set aside.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return frying pan to a 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.
• While the wontons are cooking, add shredded cabbage mix to the bowl of charred corn, along with celery, ponzu sauce and a drizzle of olive oil. Toss to combine, then season to taste.
• Divide garlic rice between bowls. • Top with vegetable gyoza and charred corn slaw. • Drizzle over sriracha mayo. Garnish with crispy shallots to serve. Enjoy!
