Veggie Gyoza & Bacon Poke Bowl
with Cucumber Slaw & Sriracha Mayo
- Wheat
- Gluten
- Sesame
- Soy
- Sesame
- Fish
- Eggs
- Soy
- May contain traces of allergens
- Almond
- Milk
- Wheat
- Gluten
Close your eyes because we have a surprise for you. We’ll give you a hint, they’re beloved little pockets of deliciousness and you can never have just one, we tried and it’s not possible. You know what they are, dumplings!
Ingredients
2
Garlic
1 packet
Crispy Shallots
1 packet
Jasmine rice
1 packet
Plant-Based Mayo
(Contains: Sesame, Fish, Eggs, Soy, May contain traces of allergens; )
100 g
Diced Bacon
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy, Fish, Eggs, May contain traces of allergens; )
1
Cucumber
1 packet
Sriracha
(Contains: Sesame, Fish, Eggs, Soy, May contain traces of allergens, Almond, Milk, Wheat, Gluten; )
1 packet
Vegetable Gyozas
(Contains: Wheat, Gluten, Sesame; )
1 packet
Shredded Cabbage Mix
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to 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 all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice cucumber into rounds.
• When the rice has 10 minutes remaining, 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 a splash of 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. Transfer to a bowl. • 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. TIP: Cook gyoza in batches if your pan is getting crowded.
• Meanwhile, combine shredded cabbage mix, cucumber, plant-based mayo, sriracha and the sesame oil in a large bowl. Sprinkle with bacon. • Toss to combine and season to taste. • Divide garlic rice between bowls. Top with veggie gyozas and cucumber slaw. • Garnish with crispy shallots. Drizzle over Japanese dressing to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found the dish lacking in flavour, with one reviewer describing the sauce as "terrible" and the overall taste as "flat".
- Ease of prep: Consider using a thin-bottomed frying pan for crispy, non-stick gyoza; a typical pan may cause sticking and tearing.
- Suggestions: Fry the cabbage if it's too cold from packaging; this can improve texture and warm it up.
