Veggie Gyoza & Plant-Based Mayo
with Sesame Potatoes & Japanese Salad
Who doesn’t love a dumpling? These little veggie-packed parcels of joy will put a smile on any face, especially with a drizzle of creamy plant-based mayo. Served alongside sesame-crusted potatoes and a refreshing salad, we can’t wait to dig in!
This recipe is under 650kcal per serving.
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
sesame seeds
(Contains Sesame; )
1
tomato
½
cucumber
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ 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
(Contains Soy; )
1 packet
Vegetable Gyozas
(Contains Gluten(Wheat), Sesame; May be present Soy. )
1 packet
Mixed Salad Leaves
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
Not included in your delivery
olive oil
½ tsp
brown sugar
¼ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into small chunks. • Place potato on a lined oven tray. Drizzle with olive oil, then add sesame seeds, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the potato chunks between two trays.
• Meanwhile, cut tomato into thin wedges. • Thinly slice cucumber(see ingredients) into half-moons.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook ginger paste until fragrant, 1 minute. Transfer to a small bowl. • Add soy sauce mix (see ingredients), plant-based mayo and the brown sugar to ginger oil mixture and stir to combine.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add vegetable 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 tightly with a lid (or foil). • Cook until water has evaporated and gyozas are tender and softened, 4-5 minutes.
• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, cucumber, Japanese dressing and a drizzle of olive oil. • Season with salt and pepper.
• Divide sesame potatoes and Japanese salad between bowls. • Top with veggie gyozas. • Spoon creamy ginger-soy mayo over gyozas to serve. Enjoy!