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!
We’ve added spring onion to this recipe. It may be a little different to what’s pictured, but just as delicious!
This recipe is under 650kcal per serving.
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
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy. )
1 packet
Mixed Salad Leaves
1
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. )
1
Cucumber
2 packet
Potato
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy. )
1 packet
Ginger Paste
1 packet
Vegetable Gyozas
(Contains: Sesame, Wheat, Gluten; )
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
1
Spring Onion
1 drizzle
olive oil
½ tsp
brown sugar
¼ cup
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, 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.
• 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.
• Divide sesame potato chunks, vegetable gyozas and Japanese mixed leaf salad between plates. • Spoon creamy ginger-soy sauce over gyozas to serve. Enjoy!