Hoisin Chicken Gyoza Dumplings and Five Spice Chips
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Hoisin Chicken Gyoza Dumplings and Five Spice Chips

with Sambal Pear Slaw

Calorie Smart
Family Friendly
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


1 sachet(s)

Chinese Five Spice

1 unit(s)


1 unit(s)


64 grams


(Contains Egg, Mustard)

15 grams

Sambal Paste

120 grams

Coleslaw Mix

1 pack(s)

Chicken Gyoza

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

64 grams

Hoisin Sauce

(Contains Soya)

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2412 kJ
Energy (kcal)576 kcal
Fat16.1 g
of which saturates2.1 g
Carbohydrate95.3 g
of which sugars31.1 g
Protein15.2 g
Salt3.22 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Bowl
Aluminum Foil
Large Frying Pan
Small sauce 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. Sprinkle over the Chinese Five Spice. Drizzle with oil, season with salt and pepper, 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, quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.

Halve the lime.


In a medium bowl, combine the mayonnaise, sambal (add less if you'd prefer things milder) and the juice of half the lime. Season with salt and pepper. 

Add the pear and coleslaw mix to the bowl and stir until evenly coated. Set aside.



When the chips have 10 mins remaining, 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 water to the pan and immediately cover with a lid or some foil.

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


While the gyozas are cooking, pop a small saucepan on medium heat. Add the hoisin and water for the sauce (see pantry for amount). Simmer until the sauce is piping hot, 2-3 mins.

Remove from the heat and stir in the remaining lime juice. Taste and season with salt and pepper if needed.

Add a splash of water if it's a little too thick.


Share the gyozas between your plates and spoon over the hoisin sauce.

Sprinkle over the sesame seeds.

Serve with the chips and slaw on the side.