Double Veggie Gyoza & Mayo
with Sesame Fries & Japanese Mixed Leaf Salad
If you want a new side to your standard gyoza meal, then look no further. Instead of rice, or noodles or more gyozas, we came up with the brilliant idea to pair your classic potato fries with your vegetable gyoza tonight. This one could really be the start of a whole new dynamic pairing!
The quantities provided above are averages only.
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
sweet potato
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1
tomato
1
spring onion
1 bag
celery
1 packet
Plant-Based Mayonnaise
1 packet
ginger paste
2 packet
vegetable gyoza
(Contains Gluten, Wheat, Sesame; May be present: Soy. )
1 bag
mixed salad leaves
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
¼ cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. • Place fries on 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 fries between two trays.
• Meanwhile, slice tomato into wedges. • Thinly slice spring onion. • Finely chop celery.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook ginger paste and spring onion, until fragrant, 1 minute. Transfer to a small bowl. • Add soy sauce mix to ginger oil mixture and combine.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add vegetable 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 tightly with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes.
TIP: Cook gyoza in batches for the best results.
• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, celery, Japanese dressing and a drizzle of olive oil. • Season with salt and pepper.
• Divide sesame fries, vegetable gyoza and Japanese-dressed salad between plates. • Spoon gyoza sauce over gyoza. • Serve with plant-based mayonnaise. Enjoy!