Gochujang Glazed Veggie Gyozas
with Sesame Fries, Crispy Onions and Pickled Slaw Salad
- Sesame
- Sulphites
- Cereals containing gluten
- Soya
- Egg
- Mustard
- Nuts
- Peanut
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Milk
- Molluscs
- Sesame
- Celery
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!
Ingredients
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
15 milliliter(s)
Rice Vinegar
120 grams
Sliced Carrot and Cabbage Mix
1 pack(s)
Vegetable Gyozas
(Contains: Sulphites, Cereals containing gluten, Soya May contain traces of: Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, 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
Utensils
Instructions
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, 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.
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 (see pantry for amount).
Turn the gyozas so they're nicely coated in the glaze.
Just before you're ready to serve, add the baby leaf mix to the coleslaw and toss together.
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious and spicy gochujang glaze, though some found it overpowering; the coleslaw dressing received mixed reviews.
- Ease of prep: Quick and simple to prepare, though some had difficulty frying the gyozas without them sticking or falling apart.
- Suggestions: Consider serving with rice or noodles instead of chips; reduce cooking time to 12-14 minutes for better gyoza texture.
- Portions: Some felt the gyoza portion was too small; others found the overall meal satisfying with generous servings.
- Variety: Customers appreciated this as a tasty vegetarian option and enjoyed trying something different from the usual recipes.
