Who doesn’t love a dumpling? These little veggie-packed parcels of joy will put a smile on any face, especially with a drizzle of creamy plant-based mayo. Served alongside sesame-crusted potatoes and a refreshing salad, we can’t wait to dig in!
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
2
Potato
1
Sesame Seeds
(Contains Sesame; )
1
Tomato
1
Cucumber
1
Ginger Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Soy Sauce Mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pistachio, Walnut, Pine Nut, Pecan. )
1
Plant-Based Mayo
(Contains Soy; )
1
Vegetable Gyozas
(Contains Gluten(Wheat), Sesame; May be present Soy. )
1
Diced Bacon
1
Mixed Salad Leaves
1
Japanese Dressing
(Contains Sesame, Soy; )
olive oil
1
brown sugar
water
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into small chunks. • Place potato on a lined oven tray. Drizzle with olive oil, add sesame seeds, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the potato chunks between two trays.
• Meanwhile, cut tomato into thin wedges. • Slice cucumber 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 (see ingredients), plant based mayo and the brown sugar to ginger oil mixture and stir to combine.
• Return 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return 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 foil or a lid. • 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 style dressing and a drizzle of olive oil. • Season with salt and pepper. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, cucumber, Japanese style dressing and a drizzle of olive oil. Top with diced bacon. • Season with salt and pepper.
• Divide sesame potato chunks, vegetable gyozas and Japanese mixed leaf salad between plates. • Spoon creamy ginger-soy sauce over gyozas to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide sesame potato chunks, vegetable gyozas and Japanese mixed leaf bacon salad between plates. • Spoon creamy ginger-soy sauce over gyozas to serve. Enjoy!