Double Pork Gyoza & Crispy Noodle Slaw
with Sesame Potato Chunks
Who would have thought golden potato chunks team perfectly with pillowy gyozas coated in a sweet and sticky sauce, plus a crunchy, creamy slaw combo?! Expect the unexpected with the textural treats and delicate flavours of this exciting recipe.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
Potato
1 sachet
Mixed Sesame Seeds
(Contains Sesame; May be present: Gluten, Wheat, Milk, Soy, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine nuts, Pecan, Pistachio, Walnut. )
2 packet
Pork & Chive Gyoza
(Contains Soy, Gluten, Wheat, Mollusc, Sesame;)
1 packet
celery
1 packet
slaw mix
1 packet
baby spinach leaves
1 packet
Crunchy Fried Noodles
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
garlic aioli
(Contains Egg;)
1 packet
sweet chilli sauce
1 packet
coriander
Not included in your delivery
olive oil
¼ cup
water
drizzle
vinegar (white wine or rice wine)
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Place potato on a lined oven tray. • Season with salt, drizzle with olive oil, sprinkle over mixed sesame seeds and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• When potatoes have 10 minutes remaining, return pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, add pork & chive 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.
TIP: Cook gyozas in batches if your pan is getting crowded.
• Meanwhile, thinly slice celery. • In a medium bowl, combine celery, slaw mix, baby spinach leaves, crunchy fried noodles, garlic aioli and a drizzle of vinegar. Season to taste. • In a small bowl, combine sweet chilli sauce and soy sauce mix.
• Divide pork and chive gyozas, sesame potato chunks and Japanese-style slaw between plates. • Drizzle sweet chilli sauce mixture over gyoza. Tear over coriander to serve. Enjoy!