Pork Potstickers & Ginger Wombok Salad
with Sriracha & Crispy Shallots
Give tasty veggie gyozas some heat with sriracha and you have flavourful potstickers to go with a delicious ginger salad bowl. The salad is so flavourful, you won't even miss the usual rice in this dish.
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.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
celery
1
pear
1 packet
Pork & Chive Gyoza
(Contains Soy, Gluten, Wheat, Mollusc, Sesame;)
1 packet
Ginger Lemongrass Paste
1 packet
mayonnaise
(Contains Egg;)
1 packet
Shredded Wombok
1 packet
mixed salad leaves
1 packet
sriracha
(May be present: Soy. )
1 sachet
crispy shallots
Not included in your delivery
olive oil
¼ cup
water
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Finely chop celery. • Thinly slice pear into wedges.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, add pork & chive 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 with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. Transfer to a plate.
• In a small heatproof bowl, combine gingerlemongrass paste and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Stir in the soy sauce and mayonnaise until combined. • In a large bowl, combine shredded wombok, mixed salad leaves, pear, celery and gingerlemongrass dressing. Season to taste.
• Divide creamy ginger salad between bowls. Top with pork potstickers and drizzle over sriracha. • Sprinkle over crispy shallots. Enjoy!