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Sweet Chilli Gochujang Glazed Crispy Veggie Gyozas

Sweet Chilli Gochujang Glazed Crispy Veggie Gyozas

Sweet Chilli Gochujang Glazed Crispy Veggie Gyozas

with Sesame Fries, Crispy Onions and Pickled Slaw Salad

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Pronounced gee-oh-zuh, our Sweet Chilli Gochujang Glazed Crispy Veggie Gyozas bakes the gyozas to turn them crispy and golden on the outside. Finished with a savoury-sweet glaze made with the popular Korean condiment gochujang, which contains chillies, fermented soybeans and glutinous rice, this meal is full of flavour and colour.

Tags:

Calorie Smart

•Veggie

•Very Hot

Allergens:

Sesamzaad

•Gluten

•Soja

•Hvede

•Egg

•Senf

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

15 milliliter(s)

Rice Vinegar

120 grams

Coleslaw Mix

10 unit(s)

Vegetable Gyozas

30 grams

Gochujang Paste

48 grams

Sweet Chilli Sauce

20 grams

Baby Leaf Mix

64 grams

Mayonnaise

1 sachet(s)

Crispy Onions

Not included in your delivery

1 tsp

Sugar for the Dressing

¾ tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2688 kJ

Energy (kcal)642 kcal

Fat22.8 g

of which saturates3.6 g

Carbohydrate92.2 g

of which sugars24.7 g

Dietary Fibre10.8 g

Protein13.7 g

Salt2.7 g

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

Utensils

•Bowl

•Baking Tray

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

When your chips have cooked for 10 mins, pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

Bake on the middle shelf of your oven until golden, 15-18 mins. Turn halfway through.

Mix it Up

4

In the meantime, in a small bowl, mix together the gochujang and sweet chilli.

Now for the Glaze

5

When the gyoza are halfway through cooking, remove the tray from the oven and drizzle over the sweet chilli gochujang sauce.

Turn the coat the gyozas in the sauce. Return to the oven for the remaining time until sticky and golden, 7-9 mins.

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.

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