Gochujang Glazed Veggie Gyozas
with Sesame Fries, Crispy Onions and Pickled Slaw Salad
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!
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
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
15 milliliter(s)
Rice Vinegar
120 grams
Coleslaw Mix
1 pack(s)
Vegetable Gyozas
(Contains Sulphites, Cereals containing gluten, Soya May contain 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
Nutritional information
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!
