Sweet Chilli Gyozas and Sweet Potato Wedges
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Sweet Chilli Gyozas and Sweet Potato Wedges

Sweet Chilli Gyozas and Sweet Potato Wedges

with Smacked Sambal Cucumber Salad and Homemade Ponzu Sauce

Pronounced gee-oh-zuh, our Sweet Chilli Gyozas and Sweet Potato Wedges bakes the gyozas to turn them crispy and golden on the outside. You'll also make your own ponzu sauce, a Japanese citrus sauce that's great for dipping.

Tags:
Veggie
Calorie Smart
Spicy
New
Allergens:
Cereals containing gluten
Soya
Sulphites

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.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Sweet Potato

1 unit(s)

Baby Cucumber

15 milliliter(s)

Rice Vinegar

15 grams

Sambal Paste

1 unit(s)

Lime

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

10 unit(s)

Vegetable Gyozas

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

48 grams

Sweet Chilli Sauce

50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar for the Pickle

1 tsp

Sugar for the Sauce

2 tbsp

Mayonnaise

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Nutritional information

Energy (kJ)2546 kJ
Energy (kcal)609 kcal
Fat18 g
of which saturates1.7 g
Carbohydrate96 g
of which sugars36 g
Dietary Fiber12.3 g
Protein14.5 g
Salt3.27 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Rolling Pin
Large Bowl
Small sauce pan
Small Bowl

Instructions

Roast the Sweet Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm wide wedges (no need to peel).

Pop the wedges 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, 25-35 mins. Turn halfway through.

Smack the Cucumber
2

Meanwhile, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a large bowl, combine the rice vinegar, sambal, sugar for the pickle (see pantry for amount) and a pinch of salt. 

Add the smacked cucumber, toss to coat, then set aside to pickle.

Mix your Ponzu Sauce
3

Halve the lime.

Pop a small saucepan on medium heat. Add the soy sauce, sugar for the sauce (see pantry for amount) and half the juice from the lime.

Gently heat, stirring, until the sugar has dissolved, 1 min.

Remove from the heat and set your ponzu sauce aside.

Bake the Gyozas
4

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.

Finishing Touches
5

When ready, remove the gyozas from the oven and drizzle over the sweet chilli sauce. Turn to coat.

Add the baby leaves with a drizzle of oil to the bowl of smacked cucumber and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.

Serve Up
6

Share the gyozas between your plates, drizzling over any remaining sweet chilli sauce from the tray.

Serve the sweet potato wedges and smacked cucumber salad alongside. Add a dollop of mayo (see pantry for amount).

Serve the ponzu sauce in a small dish for dipping.

Enjoy!

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