Pork, Veggie Gyozas & Sesame Potato Fries
with Asian Slaw & Japanese Sauce
Dumplings have so much variety to them that deciding on one is tricky. Let’s kick things off with these pork and veggie-loaded parcels that are folded into delicate little presents. A Japanese dressing will hit the spot as a saucy accompaniment.
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
Ingredients
2
Potato
1 sachet
Mixed Sesame Seeds
1 packet
Asian Slaw Mix
1 packet
baby leaves
1 packet
Japanese Dressing
(Contains Sesame, Soy; )
1 packet
soy sauce mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Plant-Based Mayo
1 packet
Vegetable Gyozas
(Contains Gluten(Wheat), Sesame; May be present Soy. )
1 packet
pork loin steaks
Not included in your delivery
olive oil
1 tsp
sesame oil
(Contains Sesame; )
drizzle
vinegar (white wine or rice wine)
½ tsp
brown sugar
¼ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries 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.
• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, cover and rest for 5 minutes. • While the pork is resting, heat a second 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 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.
• In a medium bowl, combine Asian slaw mix, baby leaves, the sesame oil and a drizzle of vinegar. Season to taste. • In a small bowl, combine Japanese dressing, soy sauce mix and the brown sugar.
• Slice pork loin steak. • Divide sesame potato fries, pork, veggie gyozas and Asian slaw between plates. • Drizzle Japanese sauce over the gyozas. Dollop with plant-based mayo to serve. Enjoy!