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Gochujang Glazed Veggie Gyozas

Gochujang Glazed Veggie Gyozas

Gochujang Glazed Veggie Gyozas

with Sesame Fries, Crispy Onions and Pickled Slaw Salad

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Our Gochujang Glazed Veggie Gyozas is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Extra spicy

•Veggie

Allergens:

Sesame

•Sulphites

•Cereals containing gluten

•Soya

•Egg

•Mustard

The quantities provided above are averages only.

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.

Total40 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

15 milliliter(s)

Rice Vinegar

120 grams

Coleslaw Mix

1 pack(s)

Vegetable Gyozas

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

30 grams

Gochujang Paste

(Contains: Soya)

20 grams

Baby Leaf Mix

64 grams

Mayonnaise

(Contains: Egg, Mustard)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten)

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

1 tbsp

Honey

Nutritional information

Energy (kJ)2554 kJ

Energy (kcal)610 kcal

Fat23.7 g

of which saturates3.7 g

Carbohydrate87.7 g

of which sugars21 g

Dietary Fibre10.7 g

Protein13.6 g

Salt2.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Bowl

•Aluminum Foil

•Lid

•Large Frying Pan

Instructions

Cook the Chips

1

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.

Get Dressed

2

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

Add the coleslaw mix, toss together, then set aside.

Gyoza Time

3

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.

Now for the Glaze

4

Once the gyoza are ready, remove the pan from the heat, remove the lid and drizzle over the gochujang and honey (see pantry for amount).

Turn the gyozas so they're nicely coated in the glaze.

Make your Slaw

5

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

Serve Up

6

When everything's ready, transfer the gyozas to your plates. Drizzle over some of the mayo and sprinkle on the crispy onions.

Serve with the slaw salad and sesame chips, along with the remaining mayo for dipping.

Enjoy!

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