Glazed Chicken Gyozas on Sweet Potato Salad
with Peanuts and Gochujang Mayo Drizzle
Pronounced gee-oh-zuh, you can find these delicious Japanese style dumplings filled with a mixture of minced meat and/or veg, but these ones are stuffed with chicken! Our Glazed Chicken Gyozas on Sweet Potato Salad is paired with peanuts and a punchy gochujang mayo drizzle.
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.
Ingredients
2 unit(s)
Sweet Potato
1 unit(s)
Carrot
30 milliliter(s)
Rice Vinegar
30 grams
Gochujang Paste
(Contains Soya)
64 grams
Mayonnaise
(Contains Egg, Mustard)
1 pack(s)
Chicken Gyoza
(Contains Soya, Sulphites, Cereals containing gluten, Sesame May contain Peanut, Cereals containing gluten, Crustaceans, Egg, Fish, Milk, Molluscs)
48 grams
Sweet Chilli Sauce
1 unit(s)
Baby Gem Lettuce
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 1cm chunks (no need to peel).
Pop the chunks onto a large baking tray. 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, roast on the top shelf until golden, 20-25 mins. Turn halfway through.
Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a large bowl, combine the rice vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set your dressing aside.
In a small bowl, mix together the gochujang (use less if you'd prefer things milder) and mayo.Set aside.
When the potatoes have 10 mins left, heat a drizzle of oil in a large frying pan on low heat.
Once hot, add the gyozas and fry until golden, 3 mins.
Add 4 tbsp of water to the pan and cover with a lid (or foil). Cook until piping hot, 3 mins more. Remove from the heat.
Add half the sweet chilli sauce to the pan and turn to glaze the gyozas in the sauce.
Meanwhile, trim the baby gem, halve lengthways, then thinly slice.
Crush the peanuts in the unopened sachet using a rolling pin.
When everything's ready, add the roasted sweet potatoes, carrot ribbons and baby gem to the bowl of dressing and toss to coat.
Share the salad between your serving bowls. Drizzle over the gochujang mayo and top with the glazed gyoza.
Spoon over the remaining sweet chilli sauce and finish by sprinkling over the peanuts.
Enjoy!
