Gochujang Glazed Gyoza and Sesame Fries
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Gochujang Glazed Gyoza and Sesame Fries

with Crispy Onions and Pickled Slaw Salad

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time20 minutes


serving amount

450 grams


5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

15 milliliter(s)

Rice Vinegar

120 grams

Coleslaw Mix

1 pack(s)

Vegetable Gyoza

(Contains Sulphites, Cereals containing gluten, Soya May contain Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Celery)

30 grams

Gochujang Paste

(Contains Soya)

15 grams


20 grams

Baby Leaf Mix

32 grams


(Contains Egg, Mustard)

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Dressing


Nutritional information

Energy (kJ)2390 kJ
Energy (kcal)571 kcal
Fat19.6 g
of which saturates3.5 g
Carbohydrate86.7 g
of which sugars20.6 g
Protein13.5 g
Salt2.47 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Bowl
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the sesame seeds then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.


Meanwhile, in a large bowl, combine the rice vinegar, olive oil and sugar for the dressing (see pantry for both amounts). Season with salt and pepper. 

Add the coleslaw mix, toss together and set aside. 


About 10 mins before the chips are ready, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins.

Reduce the heat to medium-low, add 1 tbsp of water to the pan and immediately cover with a lid or some foil.

Cook until the gyozas are piping hot, 3-4 mins. 


Once the gyoza are ready, remove the pan from the heat, remove the lid and drizzle over the gochujang and honey.

Turn the gyoza so they are nicely coated in the glaze. 


Just before you are ready to serve, add the baby leaf mix to the coleslaw and toss together. 


When everything's ready, transfer the gyoza to your plates. Drizzle over the mayo then sprinkle on the crispy onions. 

Serve the sesame chips and slaw salad alongside. 


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