Veggie Gyozas & Ginger-Soy Mayo

Name: Veggie Gyozas & Ginger-Soy Mayo with Sesame Potatoes & Japanese Salad
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Mixed Salad Leaves; 1 sachet Sesame Seeds; 1 Tomato; 1 packet Plant-Based Mayo; 1 packet Japanese Dressing; 1 Cucumber; 2 packet Potato; 1 packet Ginger Paste; 1 packet Vegetable Gyozas; 1 packet Soy Sauce Mix; 1 drizzle olive oil; ½ tsp brown sugar; ¼ cup water

with Sesame Potatoes & Japanese Salad

Get up to $175 off

Who doesn’t love a dumpling? These little veggie-packed parcels of joy will put a smile on any face, especially dipped in a 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.

Tags:

Calorie Smart

•Plant Based

Allergens:

Sesame

•Wheat

•Gluten

•Soy

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Soy. )

Tomato

1 packet

Plant-Based Mayo

(May be present: Soy, Sesame, Fish, Eggs. )

1 packet

Japanese Dressing

(Contains: Sesame, Wheat, Gluten, Soy; May be present: Fish, Eggs. )

Cucumber

2 packet

Potato

1 packet

Ginger Paste

1 packet

Vegetable Gyozas

(Contains: Sesame, Wheat, Gluten; )

1 packet

Soy Sauce Mix

(Contains: Wheat, Gluten, Soy; )

Not included in your delivery

1 drizzle

olive oil

½ tsp

brown sugar

¼ cup

water

Nutrition Values

Calories558 kcal

Energy (kJ)2330 kJ

Fat29 g

of which saturates3.3 g

Carbohydrate61.1 g

of which sugars14.2 g

Dietary Fibre5.8 g

Protein24.2 g

Sodium1240 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

•Baking Paper

Cooking Steps

• 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, then 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.
• Thinly 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, plant-based mayo and the brown sugar to the ginger oil mixture. 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 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.